Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll
- 50g butter, melted, then cooled, plus extra for the tin
- 6 large eggs
- 175g golden caster sugar, plus 3 tbsp extra for dusting
- 120g self-raising flour
- 1 tsp vanilla extract
- 420g can peach in syrup, drained (reserve the syrup), and roughly chopped
- 75g raspberry coulis (we used ready-made from Waitrose)
- 150g pack raspberry
- 200ml double cream
MethodButter and line a 25 x 35cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy – this will take about 5 mins.
- 500g raspberries
- 500g peach, halved and stoned, then diced into similar sizes to the raspberries
- 800g jam sugar
- juice 1 lemon
- fingertip-sized knob of butter (optional)
- The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.
- The next morning, give everything a good stir and set aside again until you’re ready to start cooking. Put a small saucer in the freezer.
- Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan – the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.
- Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger – if it wrinkles a little, it has reached setting point. If it’s still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.
- Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.
- 140g mascarpone
- 200g Greek-style yogurt
- 3 tbsp icing sugar, sifted
- pinch of ground cloves
- few drops of vanilla extract
- 300ml double cream
- 300ml Peach Melba jam (see 'goes well with...' below, or use a mixture of raspberry and peach jams)
- 3 peaches, each sliced into 8
- 150g punnet raspberries
- 1½ tbsp roasted chopped hazelnut
- biscotti or amaretti biscuit, to serve
- Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape – you want it to be soft and pillowy, so be careful not to take it too far.
- Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.
- 250g pack unsalted butter
- 300g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- 50g ground almonds
- 2 just-ripe peaches, stoned, halved, then each half cut into 3
- 100g raspberries
- handful flaked almonds
- 1 tbsp icing sugar, to finish
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
- Tip the mix into the tin, then lay the peach slices evenly on top – that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.