Peach and Vanilla Swiss Roll

Swiss rolls are a great choice when you are craving for that sweet something but don’t want to spend a whole lot of time in the kitchen. They are essentially a chiffon cake baked in a tray and because it is thin and spread out, it only takes 20 minutes to bake. Using a whipped thicken cream filling, you can easily vary the flavour with different berries or canned peaches as used in this recipe.

Peach and Vanilla Swiss Roll

Low sugar dessert. A fun, quick and satisfying bake for afternoon tea.
Prep Time 30 mins
Cook Time 20 mins
Course Dessert
Cuisine Japanese
Servings 10


  • oven
  • Mixer
  • 30cm Square Baking Tray


Egg Yolk Batter

  • 6 Egg yolks
  • 15 g Raw caster sugar
  • 1/2 tsp Cream of tartar

Egg White Batter

  • 6 Egg whites
  • 60 ml Milk
  • 60 ml Vegetable oil
  • 1 tsp Vanilla extract
  • 120 g Cake flour or plain flour

Whipped Cream with Peaches

  • 250 ml Thickened cream
  • 1 tbsp Icing sugar
  • 12 slices Can sliced peaches in juice cut into cubes


  • Preheat oven to 160 C (I used Fan forced). Line square baking tray with baking paper.

Egg Yolk Batter

  • Hand whisk egg yolks with 15g sugar till pale, about 2 minutes. Add milk and vanilla then whisk to combine.
  • Add oil and mix to combine, sift in flour and mix till combined. Set aside

Egg White Batter

  • In a clean and dry mixing bowl, beat egg whites with electric mixer till frothy then add 1/2 tsp cream of tartar.
  • Continue to whisk then add sugar in three batches, whipping to almost stiff peak stage. (Egg whites still has a curved tip when whisking element is lifted from the meringue)
  • Mix 1/3 of egg white meringue into egg yolk batter to loosen it, mix gently with hand whisk. Then another 1/3 egg white meringue to egg yolk batter and mix gently with hand whisk. Fold in the remaining egg white with spatula being careful not to deflate the merringue, till just combined.
  • Pour into prepared baking tray, smoothing the top with a spatula. Tap gently once or twice on counter top to release large air bubbles.
  • Bake in preheated oven at 160 C for 10 min, then reduce heat to 150C and bake another 10 min. Remove from oven when done. Drop from a height of 1 inch on countertop, this stops the cake from shrinking further.
  • Flip cake onto a piece of new baking paper and peel of backing baking paper. Flip over again using a cooling rack to support it as you flip. Leave cake to cool on rack while you proceed to prepare whipped cream filling.

Whipped cream with Peaches

  • Cut 12 slices of can peaches into cubes
  • Whip 250ml thickened cream with 1 tbsp icing sugar till stiff. Be careful not to overwhip.
  • Mix cut peaches into whipped cream. Cut off one edge (the edge that will end up outside) of the cake in a tapered shape then spread cream in the center of the cake. leaving a 2 cm border. (When you roll up the cake the cream will be pushed out to fill the gap)
  • Roll up cake while still slightly warm so that it will not crack. Wrap cake in baking paper tied with some kitchen string and refrigerate for 4 to 6 hours to firm up before cutting and serving.
Keyword Chiffon Cake, Peach, Swiss Roll
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