Peach Roll by Casey Roberts

This dessert is BEYOND incredible!!!

5 eggs
1/2 tsp salt
1 1/4 cup sugar
3/4 tsp almond extract
1/3 cup Bisquick
Powdered sugar
1 pint whipping cream
About 6-8 peaches, peeled and sliced

1. Preheat the oven to 400 degrees
2. Beat the eggs in a stand mixer on HIGH for 13 minutes until they are very stiff
3. While the eggs are beating:  
1. Spray a cookie sheet with non-stick cooking spray
2. Cover the pan with a layer of aluminum foil (don't fold over the edge)
3. Generously grease the aluminum foil with Crisco, then flour the greased surface, tap off excess flour
4. Slowly add in the sugar to the egg mixture.  
5. Then add in the rest of the ingredients
6. Pour the batter over the foil.  Bake for 13 minutes at 400 degrees until light brown on the top.
7. While the cake bakes:
1. Sift a layer of powdered sugar onto a white towel.
8. When you pull the cake out of the oven, gently pull the edges of the cake away from the tin foil to make it easier to get the cake out of the foil.
9. Gently dump the cake onto the powdered sugar towel.  
10. Gently peel off the tin foil from the bottom of the cake.
11. Sprinkle the cake with powdered sugar.
12. Fold remaining sides of the towel (or use an additional towel) to gently roll up the cake lengthwise to let it cool.
13. When you are ready to serve, unroll the cake and spread with whipped cream and peaches over 2/3 of the cake.  Gently roll it into thirds using the towel to help you.  Chill.