One Roll, One Tray, A Calm Kitchen

Some desserts earn their place simply because they work. This Swiss roll is one of them. It’s quick to make, looks great on the table, and doesn’t leave your kitchen looking like a battlefield.

What makes this one special is the method. Everything comes together in a single tray: fruit goes in first, sponge batter on top, into the oven, then flip and roll. That’s it. No extra layers, no fixing cracks later, no assembling after baking.

The real bonus? Minimal equipment. One pan for the fruit, one bowl for the sponge, one baking tray. Less washing up means more time for the important part: cutting another slice and pretending it’s the last one.

Why this roll is so forgiving

• Minimal cleanup: no creams to whip after baking, no extra bowls.
• No assembly stress: everything bakes together, then gets rolled once.
• Easy to adapt: same method, different fruit.

Which fruit works best

Peaches are ideal because they soften quickly and naturally hold together. But the method is flexible. Apricots, plums, pears, even apples work just as well. If the fruit is very juicy, simply cook it a bit longer so excess moisture evaporates.

A small trick for a clean roll

Roll the sponge while it’s still warm and elastic. Turn it out onto baking paper, peel off the paper from baking, roll gently, and let it cool without touching it. Finish with powdered sugar and you’re done.

Recipe (EN): Peach Swiss Roll (One-Tray Method)

Original recipe (SI): Breskvina rulada

If you try it with a different fruit, let me know. This is one of those recipes that quietly turns into a whole family of variations.