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Categories:
eggs brown sugar water vanilla cake flour baking powder salt cinnamon nutmeg ground cloves icing sugar cinnamon peaches whipping cream icing sugar whipped cream
Viewed: 42 - Published at: 4 years agoIngredients
- 3 large eggs
- 1 cup lightly packed brown sugar
- 13 cup water
- 1 teaspoon vanilla
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 14 teaspoon salt
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg
- 14 teaspoon ground cloves
- 14 cup icing sugar
- 12 teaspoon cinnamon
- 3 peaches
- 12 cup whipping cream
- 1 tablespoon icing sugar
- sweetened whipped cream
- peach slices
Method
- Line 15x10x 1-inch jelly roll pan with foil or parchment paper; grease.
- In small mixer bowl, beat eggs until very thick and lemon-colored, about 5 minutes.
- Gradually beat in brown sugar.
- Turn mixer to low and blend in water and vanilla.
- Gradually add flour, baking powder, salt, cinnamon, nutmeg and cloves, beating just until batter is smooth.
- Pour into pan, spreading batter into corners.
- Bake at 375 for 12- 15 minutes or until toothpick inserted in centre comes out clean.
- Loosen cake around edges of pan.
- Mix icing sugar and cinnamon together and sprinkel over top of cake.
- Cover cake with clean tea towel and cookie sheet; invert and carefully remove jelly roll and foil.
- Trim any crusty edges.
- While hot, roll cake and towel up, starting from narrow end.
- Cool on wire rack.
- Filling: When ready to serve, peel and chop peaches.
- Whip cream; fold in peaches and icing sugar.
- Unroll cake and spread with peaches and cream mixture.
- Roll up.
- Garnish with additional whipping cream and sliced peaches.
- Well drained canned peaches could be used instead of fresh peaches.
