Peaches & Cream Jelly Roll

• 3 large eggs
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup sugar
• 3/4 cup biscuit/baking mix
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar, divided
• 3 cups chopped peeled fresh peaches

1. Preheat oven to 375u0b0. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper.
2. Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.
3. Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form.
5. To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners' sugar. Refrigerate 2 hours.

eggs, vanilla, salt, sugar, biscuitbaking mix, heavy whipping cream, confectioners, peaches

Taken from www.tasteofhome.com/recipes/peaches-cream-jelly-roll/ (may not work)