Heat oven to 200C/180C fan/gas 6.
Butter and line a 25 x 35cm Swiss roll tin
with baking parchment. In a large bowl,
whisk the eggs and sugar using an
electric hand mixer until light in colour
and fluffy – this will take about 5 mins.
Sift the flour into the bowl. Using a large
metal spoon, gently fold it into the eggs.
Pour in the butter and quickly fold to
combine. Be careful not to overmix,
as this will knock all the air out of the
whisked eggs. Pour the mixture into the
lined tin and smooth out to the edges
with your spoon. Bake for 12-15 mins
until cooked through and springy.
Lay a sheet of baking parchment, larger
than your sponge, on your work surface
and dust with the remaining sugar. Flip
the sponge onto the sugary surface
and carefully peel off the parchment
lining the base of the sponge. Use the
sheet underneath to help you tightly
roll up your roulade.
Leave to cool.
To make the filling, add the vanilla
and 3 tbsp of the peach syrup to the
cream and whisk with electric beaters
until it forms soft peaks. Fold in half
of the chopped peaches and ripple
in half the coulis.
Unroll the roulade, remove the baking
parchment and spread with the peachy
cream. Scatter the raspberries and the
remaining peaches over the top. Drizzle
with the remaining coulis and tightly
re-roll the roulade. Transfer to a serving
plate or board and serve straight away.