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Peaches & Cream Jelly Roll

Total Time

Prep: 20 min. Bake: 10 min. + chilling


12 servings

Updated: Oct. 21, 2022
Cake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends. —Malena Coleman, Rockville, Indiana
Peaches & Cream Jelly Roll Recipe photo by Taste of Home


  • 3 large eggs
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup biscuit/baking mix
  • 1/4 cup confectioners' sugar, divided
  • 1 cup heavy whipping cream
  • 3 cups chopped peeled fresh peaches


  1. Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.
  2. Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.
  3. Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form.
  5. To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate 2 hours.

Nutrition Facts

1 slice: 192 calories, 10g fat (5g saturated fat), 80mg cholesterol, 144mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 3g protein.

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