Melba Spiral Cake
90 min + 6–8 h
Medium
6-8
Recipe Ingredients
Ingredients for the Vanilla Sponge
- 6 large eggs, separated, at room temperature
- Pinch of salt
- 120 grams caster sugar
- 90 grams cake flour
- 1 teaspoon vanilla extract
Ingredients for the Raspberry Filling for the Spiral Rolls
- 180–220 grams raspberry jam, homemade or store-bought
Ingredients for the Vanilla-Peach Syrup
- 80 millilitres water
- 40 grams caster sugar
- 1 teaspoon vanilla extract
- 2–3 peach slices or peel
- Squeeze of lemon juice
Ingredients for the Roasted Peaches
- 3–4 ripe peaches, diced small
- 10–15 grams caster sugar, adjust depending on the sweetness of the peaches
- Pinch of salt
- 1 teaspoon vanilla extract
Ingredients for the Almond Crunch Layer
- 60 grams white chocolate
- 50 grams cornflakes or feuilletine, crushed
- 40 grams toasted almonds, finely chopped
- Pinch of salt
Ingredients for the Raspberry Insert
- 200 grams raspberries, fresh or frozen
- 25–30 grams caster sugar, adjust depending on the sweetness of the raspberries
- 1 teaspoon lemon juice
- 3 grams gelatin powder
Ingredients for the Vanilla Yogurt Mascarpone Mousse
- 250 grams Mascarpone, at room temperature
- 200 grams Greek yogurt, at room temperature
- 250 millilitres whipping cream, cold
- 70 grams caster sugar
- 1 teaspoon vanilla extract
- 4–5 grams gelatin powder
Methods
1. Roast the Peaches
Toss 3–4 diced peaches with 10–15 grams of caster sugar, a pinch of salt, and 1 teaspoon of vanilla extract. Roast them at 180°C for 12–15 minutes until lightly caramelised.
Once roasted, cool completely before using.
Roasting the peaches intensifies flavour and prevents excess moisture inside the cake.
2. Make the Vanilla Sponge
Using an electric mixer, whisk 6 egg whites and a pinch of salt until stiff peaks form. Set aside.
In another mixing bowl, whisk together 6 egg yolks and 120 grams of caster sugar until light and very thick. It may take around 5 minutes. Sift 90 grams of cake flour over the mixture, and mix very gently at low speed until the flour is incorporated. Add 1 teaspoon of vanilla extract and stir until well combined.
Finally, fold in the egg whites with a spatula. Be careful not to knock the air out of the batter you incorporated by whisking.
Pour the mixture onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base at 180°C (350°F) for 10 minutes. It bakes very quickly, so keep an eye on it.
3. Create the Spiral Rolls
While the sponge is still warm, spread a thin even layer of raspberry jam over the surface. Using the long side, roll tightly into a log.
Allow the roll to cool completely before slicing. This helps create clean spirals and prevents tearing.
Once chilled slightly, cut into neat spiral slices about 2–3 cm thick. I used the handle of a fork for guidance.
Reserve leftover slices or end pieces for the hidden loaf base.
4. Make the Vanilla-Peach Syrup
Combine 80 millilitres of water, 40 grams of caster sugar, 1 teaspoon of vanilla extract, and 2–3 peach slices in a small saucepan. Simmer briefly until sugar dissolves.
Cool completely and strain.
5. Prepare the Almond Crunch
Melt 60 grams of white chocolate gently. Stir in 50 grams of crushed cornflakes, 40 grams of chopped almonds, and a pinch of saltsalt.
Spread into a thin layer on parchment paper and chill briefly. The crunch layer should stay thin and delicate.
6. Prepare the Raspberry Insert
Cook 200 grams of raspberries, 25–30 grams of caster sugar, and 1 teaspoon of lemon juice until softened. Whisk in 3 grams of gelatin powder while the mixture is still warm.
Pour the raspberry mixture into a narrow container or tray and chill until firm enough to slice into a strip.
7. Prepare the Mascarpone Mousse
Whip 250 millilitres of whippng cream to soft peaks.
In a separate bowl, mix 250 grams of Mascarpone, 200 grams of Greek yogurt, 70 grams of caster sugar, and 1 teaspoon of vanilla extract until smooth.
Prepare the gelatin powder according to the package instructions then mix into the Mascarpone mixture.
Fold in whipped cream gently. The mousse should stay soft and creamy, not stiff.
8. Assemble the Melba Spiral Cake
Prepare the Tin
Lightly grease a loaf tin and line with a clean freezer bag or acetate. Arrange raspberry spiral slices tightly along the sides of the loaf tin. Use leftover sponge slices or spiral ends to create a slightly smaller hidden base inside the tin. Brush lightly with syrup.
Build the Layers
Spread a thin almond crunch layer over the sponge base. Scatter roasted peach cubes on top.
Add a layer of Mascarpone mousse. Place the raspberry insert. Cover with remaining mousse and smooth the top.
Chill at least 6–8 hours or overnight.
Baker’s Note
I used my homemade Mixed Berry Chia Jam for the spiral filling. Its thick texture makes it ideal for rolled cakes, and the combination of berries complements the peaches beautifully. If you already have a jar in the refrigerator, this cake is a wonderful way to use it. A classic raspberry jam works equally well.
How to Store Melba Spiral Cake
Store the cake covered in the refrigerator for up to 3 days.
For the best texture, allow the cake to sit at room temperature for 10–15 minutes before serving.
Variations to Try
This wrapped spiral loaf cake concept also works beautifully with:
- Pistachio Cherry Spiral
- Lemon Blueberry Spiral
- Apricot Coffee Spiral
- Strawberry Basil Spiral
- Pear Walnut Caramel Spiral
If you enjoy working with sponge base, try the following next:
Charlotte Royal with Apricot & Coffee-Mascarpone
Raspberry Vanilla Rolled Layer Cake
Final Thoughts
Melba Spiral Cake began with a simple idea: bringing the flavours of Peach Melba into a cake where the slice would be just as memorable as the first bite.
The raspberry sponge spirals, roasted peaches, creamy Mascarpone mousse, and delicate almond crunch each play their part, creating a dessert that feels both elegant and comforting. It’s the kind of cake that rewards patience, reveals its beauty when sliced, and invites everyone to linger a little longer over coffee.
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