Preparation Instructions

• Begin by preheating the oven to 375 degrees. Prepare a greased 15x10x1-inch baking pan by lining the bottom with parchment paper and greasing the paper.
• In a bowl, beat the eggs on high speed for 3 minutes. Add the vanilla and salt, then gradually mix in the sugar until the mixture is thick and lemon-colored. Gently fold in the biscuit mix. Spread the batter evenly in the prepared pan.
• Bake the cake for 8 to 10 minutes, or until it springs back when lightly touched. Allow it to cool for 5 minutes, then invert it onto a clean kitchen towel that has been dusted with confectioners' sugar. Carefully remove the parchment paper. Roll the cake up in the towel in a jelly-roll fashion, starting at a short end. Let it cool completely on a wire rack.
• While the cake cools, beat the heavy cream until it starts to thicken. Add 3 tablespoons of confectioners' sugar and continue beating until stiff peaks form.
• To put the jelly roll together, unroll the cooled cake and spread half of the whipped cream over the surface, leaving about 1/2 inch around the edges. Top it with the chopped peaches and the remaining whipped cream. Roll the cake up again, this time without the towel. Place the rolled cake seam side down on a serving platter. Dust the top with the remaining confectioners' sugar. Chill in the refrigerator for 2 hours before serving.