- For the sponge cake:
- 6 eggs
- 150 g or ¾ cup caster sugar
- 1 teaspoon vanilla essence
- teaspoon 1½ teaspoon lemon zest, grated with fine zest
- 175 g sifted plain flour
- For the filling:
- ½ cup butter or 100 g, unsalted
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 1 cup or 200 g cream cheese
- 1 teaspoon lemon zest
- 2 medium peaches or 300 g, cut into thin slices
Peach and Cheese Swiss Roll
INGREDIENTS
Peach and Cheese Swiss Roll with
Peach and Cheese Swiss Roll with 
- For the sponge cake:
- 6 eggs
- 150 g or ¾ cup caster sugar
- 1 teaspoon vanilla essence
- teaspoon 1½ teaspoon lemon zest, grated with fine zest
- 175 g sifted plain flour
- For the filling:
- ½ cup butter or 100 g, unsalted
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 1 cup or 200 g cream cheese
- 1 teaspoon lemon zest
- 2 medium peaches or 300 g, cut into thin slices
NUTRITIONAL INFORMATION
Peach and Cheese Swiss Roll with
Peach and Cheese Swiss Roll with
- Energy 409 (Kcal)
- Protein 9.4 (g)
- Carbohydrate 49 (g)
- Total Fat 20 (g)
HOW TO PREPARE
Peach and Cheese Swiss Roll with
Peach and Cheese Swiss Roll with
1
Whisk the eggs and caster sugar for 6-8 minutes or until it thickens. Whisk in the vanilla essence and lemon zest.
2
Sift the flour over the egg mixture in three batches. Use a metal spoon to gently fold the mixture together.
3
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.
4
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.
5
Stir the cheese and grated lemon with the prepared cooled Nestlé® Sweetened Condensed Milk until they are well combined. Stir with the peach slices.
6
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.
7
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.
REVIEWS
Peach and Cheese Swiss Roll with
