You all loved my Strawberry Swiss Roll Cake SO much so I had to make a Peach Swiss Roll Cake to keep the excitement rolling! The best part about this recipe is that you can really make this cake, designs, and filling with any fruit you’d like! Of course all you’d need to do is adjust the colors, and depending on the fruit of your choosing, the size that you cut it in.
For best results, I recommend checking out my Designed Sheet Cake blog where I go in depth for creating designs on my cakes and Swiss Rolls. You can also check out a more in depth blog specifically for these Designed Swiss Rolls here. In these blogs I take you through important things to note while mixing the batter and what the batter should look like throughout the steps. I teach you how to make the design using edible markers and what to do if you don’t have edible markers, then head into piping the design, rolling the cake, filling the cake, and so much more!
Piping Your Designs
While this step is of course one of the more intricate parts to the recipe, it is one of the most rewarding steps too. Once you see your finished product all rolled together in the most delicious and beautiful looking Swiss Roll, it will be worth all of the time you spent making it.
I use edible markers to trace or draw my design onto my parchment paper. I of course used edible markers that I purchased from Michaels Craft Store. If you don’t have access to a Michaels near you, you can either or from them online or purchase them from Amazon.
You can trace a design that you either printed out or can trace from a tablet screen. To do this, simply place the parchment paper over the design and hold it in place. Then use an edible marker to trace the design onto your parchment paper. If you don’t have edible markers, you can use a pencil or regular marker BUT you must be careful to remember to place your parchment paper face down onto your cookie sheet so that the cake batter doesn’t come in contact with the non-edible design.
More Designed Cakes You Might Be Interested In…
Peach Designed Swiss Roll Cake Ingredients
This cake is not extremely sweet. Don’t get me wrong, it’s sweet but in a subtle and balanced way. To amp up the flavor for all the sweet tooth’s out there, try adding in 1-2 additional Tablespoons of confectioner’s sugar in the whipped cream filling. Or add layers of fresh fruit like we are here with peaches. You can try a layer of nutella spread, peanut butter, or cookie butter under the whipped cream– go crazy! Of course, the original recipe as it is, is so delicious.
An ingredient that seems to make a lot of heads spin is the vinegar added to the egg whites. Don’t worry, the 1 teaspoon of vinegar is not nearly enough to add a vinegar flavor in this cake. It does however, help keep our egg whites stiff and fluffy. This is an important component to keeping the structure of the cake nice and fluffy to make sure that we’re able to pipe our beautiful designs.
The key to getting the best overall outcome to these Designed Cakes is all in preparing the batter. It’s important to whip the egg whites until they reach stiff peaks. See the image below to see what your egg whites should look like when they’re stiff enough to be folded into the original batter.
Folding the stiff peaked egg whites is another crucial moment in making this recipe. Over mixing the batter at this point can lead to the batter thinning out a lot. Which will not only make it harder to pipe neat designs but it will also deflate the egg whites leaving us with a more dense cake. This cake when make correctly is so fluffy and moist!
These cakes are not the easiest recipe on my blog so kudos to all of you out there trying it, I truly appreciate all of the kindness that has been said about these cakes. They bring me so much happiness and I want you all to have success with them and feel how I do when you have the perfect finish! 🙂Yum