Swiss Roll with Peanut Butter

By in
Swiss Roll with Peanut Butter

This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.


  • 1 cup peanut butter
  • 1/2 cup apricot jam
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup peanuts, chopped
  • 1/4 cup powdered sugar


  • Beat the eggs. Stir in sugar, water, vanilla, flour, salt and baking powder. Pour into a foil lined pan. Bake at 350 for 13 minutes.
  • Remove from oven, then flip cake mixture on to a damp towel sprinkled with powdered sugar. Roll it carefully with the towel and leave to cool.
  • Cream the peanut butter and apricot jam. Unroll the cake and spread the peanut butter mixture. Roll again and sprinkle with powdered sugar and peanuts
(0 votes. Average 0 of 5)