| Peaches and Cream Roll |
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| 3 eggs |
powdered sugar |
| 1/4 teaspoon salt |
1 tablespoon light or dark rum |
| 1/4 teaspoon vanilla |
4 large peaches, peeled and chopped (4 cups) |
| 3/4 cup sugar |
1 cup whipping cream |
| 3/4 cup complete buttermilk pancake mix |
1/2 cup sugar |
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| Beat eggs, salt, and vanilla in a large mixing bowl
with an electric mixer on high speed about 4 minutes or until thick.
Gradually add
the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or until
light and fluffy. Add pancake mix; beat on low speed just until
combined. Spread batter in a greased and floured 15x10x1-inch baking
pan. Bake in a 400° oven for 8 to 10 minutes or until golden and
cake springs back when lightly touched near center. Immediately
loosen edges of cake from pan and turn cake out onto a towel sprinkled
with powdered sugar. Roll up towel and cake into a spiral, starting
from one of the short sides. Cool on a wire rack. Meanwhile, add
rum to peaches; set aside. Beat together whipping cream and the
1/2 cup sugar until stiff peaks form. Unroll cake; remove towel.
Drain peaches. Spread cake with half of the whipped cream; top
with drained peaches. Spread with remaining whipped cream. Roll
up cake. Place seam side down on a serving platter. If desired,
sprinkle with powdered sugar. Cover and chill up to 2 hours. Transport
in an insulated cooler with ice packs. To serve, cut into 1-inch
thick slices. |
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| Yield: 10 servings |
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