PEACH CAKE ROLL
(Brenda McCaun)

1 cup less 2 Tbsp. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup sugar
1/2 cup water
1 tsp. vanilla
powdered sugar
*peach filling

Peach Filling:

Beat 8 ounces softened cream cheese until smooth and fluffy. Add 1/2 cup powdered sugar and 1/8 tsp. almond flavor and beat until smooth. Mix in 1 cup finely diced peaches, 8-10 servings

Mix together flour, baking powder, and salt. In another bowl, beat eggs about five minutes or until thick and lemon colored. Gradually beat in sugar. On low speed gradually blend in water and vanilla. Gradually add dry ingredients beating just until batter is smooth. Line a 15 x 10 x 1 inch jelly roll pan with waxed paper, then lightly grease the paper. Pour batter into pan and spread evenly. Bake at 375 degrees for 12 - 15 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and loosen edges. Invert pan onto a clean towel that has been dusted heavily with powdered sugar. Remove waxed paper. While cake is still hot, roll the cake and towel together from the narrow end. Cool on wire rack. When cool, unroll cake and spread with peach filing. Carefully roll cake again and sprinkle outside with powdered sugar. Cover and chill thoroughly. Cake can be decorated with powdered sugar glaze made with peach juice and top with thin slices of peaches on top. Chill.

Note: Eggs must be beaten for a full 5 minutes and cake must be rolled while still hot.