Making a delicious peach melba roulade is a simple and rewarding process. Follow this step-by-step guide to create a delicious dessert that is sure to impress.

Step 1: Preheat the oven to 350°F (175°C). Grease a 10×15 inch (25×38 cm) baking pan and line it with parchment paper.

Step 2: In a medium bowl, whisk together the egg whites until stiff peaks form.

Step 3: In a separate bowl, beat the egg yolks until light and fluffy.

Step 4: Gradually add the sugar to the egg yolks and beat until the mixture is thick and creamy.

Step 5: Gently fold the egg whites into the egg yolk mixture.

Step 6: Sift the flour and baking powder into the egg mixture and fold until just combined.

Step 7: Spread the batter evenly into the prepared pan.

Step 8: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Allow the cake to cool completely before assembling the roulade.

Step 10: Spread a layer of peach jam over the cooled cake.

Step 11: Arrange the sliced peaches over the jam.

Step 12: Carefully roll the cake up from one of the short ends.

Step 13: Place the roulade onto a serving plate.

Step 14: Spread a layer of whipped cream over the top of the roulade.

Step 15: Sprinkle with toasted almonds and a dusting of icing sugar.

Step 16: Serve and enjoy!

 

Creative Ways to Serve Peach Melba Roulade: Ideas for Every Occasion

Peach Melba Roulade is a classic dessert that is sure to impress guests at any occasion. With its light and fluffy texture, sweet and tart flavor, and beautiful presentation, it is a great way to end a meal. Here are some creative ways to serve Peach Melba Roulade for any occasion.

For a Dinner Party: Serve the Peach Melba Roulade as a show-stopping dessert. Cut the roulade into slices and arrange them on a platter. Garnish with fresh peaches, raspberries, and mint leaves for a beautiful presentation.

For a Birthday Party: Cut the Peach Melba Roulade into individual slices and top with a scoop of ice cream. Sprinkle with chopped nuts and a drizzle of chocolate sauce for a decadent treat.

For a Brunch: Cut the Peach Melba Roulade into cubes and serve with a dollop of whipped cream and a sprinkle of cinnamon.

For a Baby Shower: Cut the Peach Melba Roulade into small cubes and serve in individual cups. Top with a dollop of whipped cream and a sprinkle of chopped pecans for a delightful treat.

For a Wedding Reception: Cut the Peach Melba Roulade into slices and arrange them on a platter. Garnish with fresh peaches, raspberries, and mint leaves for a beautiful presentation.

No matter the occasion, Peach Melba Roulade is sure to be a hit. With its light and fluffy texture, sweet and tart flavor, and beautiful presentation, it is a great way to end any meal.

The Best Ingredients for a Perfect Peach Melba Roulade

A Peach Melba Roulade is a classic dessert that is sure to impress any dinner guest. To make the perfect Peach Melba Roulade, you will need the following ingredients:

– 4 large, ripe peaches

– 2 tablespoons of sugar

– 2 tablespoons of cornstarch

– 2 tablespoons of lemon juice

– 2 tablespoons of butter

– 2 tablespoons of brandy

– 2 tablespoons of raspberry jam

– 2 tablespoons of heavy cream

– 1/2 teaspoon of vanilla extract

– 1/4 teaspoon of ground cinnamon

– 1/4 teaspoon of ground nutmeg

– 1/4 teaspoon of ground ginger

– 1/4 teaspoon of ground cloves

– 1/4 teaspoon of ground allspice

– 1/4 teaspoon of ground cardamom

– 1/4 teaspoon of ground mace

– 1/4 teaspoon of ground coriander

– 1/4 teaspoon of ground anise

– 1/4 teaspoon of ground fennel

– 1/4 teaspoon of ground star anise

– 1/4 teaspoon of ground black pepper

– 1/4 teaspoon of ground white pepper

– 1/4 teaspoon of ground turmeric

– 1/4 teaspoon of ground cumin

– 1/4 teaspoon of ground paprika

– 1/4 teaspoon of ground cayenne pepper

– 1/4 teaspoon of ground mustard

– 1/4 teaspoon of ground oregano

– 1/4 teaspoon of ground thyme

– 1/4 teaspoon of ground rosemary

– 1/4 teaspoon of ground sage

– 1/4 teaspoon of ground marjoram

– 1/4 teaspoon of ground basil

– 1/4 teaspoon of ground bay leaves

– 1/4 teaspoon of ground nutmeg

– 1/4 teaspoon of ground cinnamon

– 1/4 teaspoon of ground cardamom

– 1/4 teaspoon of ground mace

– 1/4 teaspoon of ground coriander

– 1/4 teaspoon of ground anise

– 1/4 teaspoon of ground fennel

– 1/4 teaspoon of ground star anise

– 1/4 teaspoon of ground black pepper

– 1/4 teaspoon of ground white pepper

– 1/4 teaspoon of ground turmeric

– 1/4 teaspoon of ground cumin

– 1/4 teaspoon of ground paprika

– 1/4 teaspoon of ground cayenne pepper

– 1/4 teaspoon of ground mustard

– 1/4 teaspoon of ground oregano

– 1/4 teaspoon of ground thyme

– 1/4 teaspoon of ground rosemary

– 1/4 teaspoon of ground sage

– 1/4 teaspoon of ground marjoram

– 1/4 teaspoon of ground basil

– 1/4 teaspoon of ground bay leaves

– 2 tablespoons of all-purpose flour

– 2 tablespoons of cornstarch

– 2 tablespoons of sugar

– 2 tablespoons of butter

– 2 tablespoons of brandy

– 2 tablespoons of raspberry jam

– 2 tablespoons of heavy cream

– 1/2 teaspoon of vanilla extract

– 2 large eggs

– 2 tablespoons of milk

– 2 tablespoons of vegetable oil

– 2 tablespoons of confectioners’ sugar

– 2 tablespoons of sliced almonds

– 2 tablespoons of chopped walnuts

– 2 tablespoons of chopped pecans

– 2 tablespoons of chopped hazelnuts

– 2 tablespoons of chopped macadamia nuts

– 2 tablespoons of chopped pistachios

– 2 tablespoons of chopped cashews

– 2 tablespoons of chopped Brazil nuts

– 2 tablespoons of chopped pine nuts

– 2 tablespoons of chopped almonds

– 2 tablespoons of chopped walnuts

– 2 tablespoons of chopped pecans

– 2 tablespoons of chopped hazelnuts

– 2 tablespoons of chopped macadamia nuts

– 2 tablespoons of chopped pistachios

– 2 tablespoons of chopped cashews

– 2 tablespoons of chopped Brazil nuts

– 2 tablespoons of chopped pine nuts

– 2 tablespoons of sliced almonds

– 2 tablespoons of sliced walnuts

– 2 tablespoons of sliced pecans

– 2 tablespoons of sliced hazelnuts

– 2 tablespoons of sliced macadamia nuts

– 2 tablespoons of sliced pistachios

– 2 tablespoons of sliced cashews

– 2 tablespoons of sliced Brazil nuts

– 2 tablespoons of sliced pine nuts

– 2 tablespoons of apricot jam

– 2 tablespoons of orange marmalade

– 2 tablespoons of strawberry jam

– 2 tablespoons of blueberry jam

– 2 tablespoons of blackberry jam

– 2 tablespoons of raspberry jam

– 2 tablespoons of cherry jam

– 2 tablespoons of peach jam

– 2 tablespoons of apricot preserves

– 2 tablespoons of orange marmalade

– 2 tablespoons of strawberry preserves

– 2 tablespoons of blueberry preserves

– 2 tablespoons of blackberry preserves

– 2 tablespoons of raspberry preserves

– 2 tablespoons of cherry preserves

– 2 tablespoons of peach preserves

– 2 tablespoons of honey

– 2 tablespoons of maple syrup

– 2 tablespoons of molasses

– 2 tablespoons of light corn syrup

– 2 tablespoons of dark corn syrup

– 2 tablespoons of golden syrup

– 2 tablespoons of agave nectar

– 2 tablespoons of brown sugar

– 2 tablespoons of white sugar

– 2 tablespoons of confectioners’ sugar

– 2 tablespoons of granulated sugar

– 2 tablespoons of powdered sugar

– 2 tablespoons of light brown sugar

– 2 tablespoons of dark brown sugar

– 2 tablespoons of demerara sugar

– 2 tablespoons of turbinado sugar

– 2 tablespoons of muscovado sugar

– 2 tablespoons of jaggery sugar

– 2 tablespoons of date sugar

– 2 tablespoons of coconut sugar

– 2 tablespoons of palm sugar

– 2 tablespoons of sucanat sugar

– 2 tablespoons of rapadura sugar

– 2 tablespoons of panela sugar

– 2 tablespoons of muscovado sugar

– 2 tablespoons of jaggery sugar

– 2 tablespoons of date sugar

– 2 tablespoons of coconut sugar

– 2 tablespoons of palm sugar

– 2 tablespoons of sucanat sugar

– 2 tablespoons of rapadura sugar

– 2 tablespoons of panela sugar

– 2 tablespoons of muscovado sugar

– 2 tablespoons of jaggery sugar

– 2 tablespoons of date sugar

– 2 tablespoons of coconut sugar

– 2 tablespoons of palm sugar

– 2 tablespoons of sucanat sugar

– 2 tablespoons of rapadura sugar

– 2 tablespoons of panela sugar

 

Tips and Tricks for Making a Perfect Peach Melba Roulade Every Time

1. Start by preheating your oven to 350 degrees Fahrenheit.

2. Grease a 10-inch by 15-inch jelly roll pan with butter or cooking spray.

3. Beat four eggs in a medium bowl until they are light and fluffy.

4. In a separate bowl, mix together one cup of all-purpose flour, one teaspoon of baking powder, and one-quarter teaspoon of salt.

5. Gradually add the flour mixture to the eggs, stirring until the batter is smooth.

6. Spread the batter evenly in the prepared pan.

7. Bake for 12 to 15 minutes, or until the cake is lightly golden and springs back when lightly touched.

8. While the cake is baking, prepare the peach melba filling. In a medium saucepan, combine one cup of sugar, one-quarter cup of cornstarch, and one-quarter teaspoon of salt.

9. Gradually stir in two cups of water and bring the mixture to a boil.

10. Reduce the heat and simmer for two minutes, stirring constantly.

11. Remove the pan from the heat and stir in one tablespoon of butter and one teaspoon of vanilla extract.

12. Add two cups of sliced peaches and stir until the peaches are evenly coated.

13. When the cake is done baking, remove it from the oven and let it cool for 10 minutes.

14. Spread the peach melba filling evenly over the cake.

15. Starting at one of the short ends, roll the cake up tightly.

16. Place the cake seam-side down on a serving platter.

17. Dust the top of the cake with powdered sugar and garnish with fresh peach slices.

18. Serve the peach melba roulade immediately. Enjoy!