Peach Swiss Roll Cake| The Squeaky Mixer

Peaches & Cream Swiss Roll Cake

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.

Peach Swiss Roll Cake| The Squeaky Mixer
Peach Swiss Roll Cake| The Squeaky Mixer

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.

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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.

Peach Swiss Roll Cake| The Squeaky Mixer

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! 🙂

Peach Swiss Roll Cake

Recipe by Maddison Koutrouba –
5.0 from 3 votes


Cooking time


Total time




Cook Mode

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  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Whipped Cream Filling
  • 1 cup heavy whipping cream

  • 2 1/2 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla

  • 1/2 cup fresh sliced peaches


  • Preheat the oven to 375 degrees and grease a standard 13″ x 18″ baking sheet with cooking spray and line with parchment paper. Use an edible marker to trace small peaches all over the left side of the cookie sheet. We will trace them later on with batter.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth. Add a drop of pink and orange food dye so that the batter will have a light peach tint to it.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple tsp. of batter into small bowls and dye every color you want for your design. For this design we need a light peach color, a darker peach color, brown for the stem and outline, and green.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won’t see designs that are on the inside. To seal the designs, freeze the cookie sheet for 5-8 minutes. This will firm up the design nicely.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread. Evenly distribute the sliced peaches on top of the whipped cream as well.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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