Saturday, September 3, 2011

Peaches and Cream Cake

I posted my favorite recipe for Citrus and Peach Marmalade this past Monday, August 27th. I prepare it every year when peaches are in the height of their growing season. In addition to being delicious slathered over buttered toast among many other things, I was hoping it would be part of a creamy filling for a rolled cake I was preparing for a client who was getting married. She didn't want a traditional wedding cake, (tying the knot at the age of 75, she for the fourth time, he for the first!) rather something really different that included food from the summer's harvest. I love peaches mixed with anything creamy and when I proposed the combination as a filling in a cake, she loved the suggestion. I was as pleased with the outcome as the bride and her guests, they devoured it! The cake doesn't require icing, so I adorned the surrounding part of the cylinder shaped cake with peach colored rose pedals and gerber daisies and a few greens.

I've posted many rolled cakes. I favor preparing them over traditional cakes because they are so easy, so if you haven't prepared any of the rolled cake recipes or if this is your first time on my blog, don't be daunted, simply follow the directions carefully. I'm certain you will be very pleased with your endeavor and proud of the results.

Peaches and Cream Cake

Helpful to know: The cake needs to be prepared the day before you plan to serve it. Kozy Shack tapioca pudding can be found in the refrigerated section (typically near dairy) of grocery stores nationwide.


Canola oil for rimmed baking sheet and parchment paper
¾ cup all-purpose flour plus extra for baking sheet
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup sugar

Preheat oven to 350°. Lightly oil a 17½ x 11½-inch rimmed baking sheet and then line the pan with parchment paper. Lightly coat parchment paper with oil and then lightly dust with flour; using a flour sifter works great. Set prepared pan aside.

In a medium bowl, combine flour, baking soda, baking powder, salt and sugar.

3 eggs, room temperature
⅔ cup tapioca pudding

In a large bowl, beat eggs with electric mixer, add tapioca pudding and beat until well combined. Add flour mixture and beat on medium speed until incorporated. Spread batter evenly into pan (it will seem like there’s not enough batter, but there is!) and bake cake for 10 minutes.

While cake is baking …

Confectioners sugar for dusting kitchen towel

Generously dust a kitchen cloth (the cloth should be a little larger than the size of the cake) with confectioners sugar.

After cake has baked for 10 minutes …

Immediately remove cake (lifting it up by the parchment paper) from baking pan and carefully flip cake onto prepared kitchen towel. Gently pull off parchment paper. Starting at the narrow end, roll the cake with the towel (the towel will be the "filling" as well as the "icing".) Don’t worry if the cake breaks as you're rolling it up, it won’t be noticeable. Cool on a wire rack for 30 minutes.

Peaches & Cream Cheese Filling

One 8-ounce package light cream cheese, room temperature
½ cup citrus and peach marmalade (for recipe, see August 27, 2011 post)
1 teaspoon vanilla

In a large bowl, beat cream cheese; add citrus and peach marmalade and vanilla, beat for about 2 minutes on medium speed.

Un-Rolling and Re-Rolling

Carefully unroll cake, spread filling evenly over entire cake (while still on towel). Gently re-roll cake (without towel), place on plastic wrap and completely cover. Refrigerate for several hours prior to serving.

Several hours later or the following day…

Remove cake about 1 hour prior to serving. To serve, transfer cake to a serving platter and cut into slices about 1-inch thick. Yield: 10-12 serving.