Serves 8-10

For the peach compote:

6 yellow cling peaches

1/2 cup sugar

2 Tbs water

1 tsp vanilla extract/essence

For the sponge:

4 large eggs, at room temperature 

100g castor sugar

5ml vanilla extract/essence

90g cake flour

10ml baking powder

 80ml castor sugar for dusting

250ml whipping cream

2 Tbs icing sugar

1 tsp vanilla extract/essence

Peel and slice the the peaches, discarding skins and pips, then place into a pot along with the sugar, water and vanilla. Place on a low heat, then stir until sugar dissolves.

Turn up the heat to medium, then simmer for 10 minutes until the peaches soften and the liquid reduces and thickens.

Set aside to cool completely.

Preheat oven to 180c.

Line a rectangular baking tray (23x33cm) with baking paper.

Make the sponge by whisking the eggs, castor sugar and vanilla with an electric beater until pale and thick (ribbon stage).

Sift together the flour and baking powder, then fold into the egg mixture.

Pour into the prepared tray, then bake for 15-20 minutes until the sponge is just set – it will spring back when touched. Do not over-bake.

Sprinkle castor sugar onto a clean tea towel, then flip the baked sponge onto the towel. Peel away the baking paper lining, then roll the sponge tightly in the tea towel… the towel should be wrapped within the roll of the sponge.

Set aside to cool completely.

Whisk the cream, icing sugar and vanilla to stiff peaks.

Drain the cooled peach compote to separate the syrup. 

Once the sponge is cool, unwrap from the towel. Brush the sponge with a thin layer of the reserved peach syrup.

Spread the whipped cream evenly over the sponge, then top with the peach compote.

Roll the sponge to encase the filling and form the Swiss roll.

Place into the fridge to set for 30 minutes before slicing and serving.