For the sponge cake
- All-purpose flour 100 gr sifted
- Sugar 130 gr
- Eggs 3 items
- Caster sugar for sprinkle
For the filling
- Heavy cream 300 ml
- Rose water 1 1/2 tablespoon
- Peach jam 1/2 cup
- Peaches 2 items finely chopped
For the sponge cake : Beat the eggs with the sugar at medium speed until the mixture doubles in volume and add the sifted flour gradually.Continue beating until all the ingredients combine.Line a square roasting pan No 28 cm – 32 cm with parchment paper,pour the mixture,spread it evenly and bake in preheated oven at 180 degrees for 10 minutes approximately ( depending on the oven ).Remove it from the oven,let it cool,sprinkle with caster sugar,line some parchment paper on a clean surface,place the sponge cake on it and roll it up.
For the filling : Beat the heavy cream and the rose water until it turns into thick whipped cream.Keep a cup of the whipped cream and refrigerate it.Add the finely chopped peaches to the remaining whipped cream.Roll out the sponge cake,spread the peach jam and spread on top the whipped cream with the finely chopped peaches.Roll it up again and spread on top the whipped cream kept.Put the sponge cake roll on a platter and garnish with finely chopped peach slices.It is ready to enjoy it,it can be kept in the refrigerator for up to 4 – 5 days.