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Whisk the eggs and caster sugar for 6-8 minutes or until it thickens. Whisk in the vanilla essence and lemon zest.
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40cm x 30cm shallow swiss roll tin lined with baking paper. Place in a preheated oven at 190°C. Bake for 15 minutes or until done and the cake springs back when lightly touched. Remove and set aside to cool.
Meanwhile, melt butter in a medium non-stick saucepan; add NESTLÉ Sweetened Condensed Milk and cook over low heat for 8 minutes stirring continuously until it becomes thick. Remove from heat and set aside to cool into a room temperature.
Stir the cheese and grated lemon with the prepared cooled NESTLÉ Sweetened Condensed Milk until they are well combined. Stir with the peach slices.
Remove the old baking paper from the bottom of the cooled cake and place the cake over a new large baking paper on a working table.
Spread the filling on the cake evenly and roll up the cake with the help of the baking paper from the long side and press it firmly. Wrap the cake tightly with the same baking paper and place in fridge until it sets. Slice and serve.
Per Portion of 300g
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