Step 1: Preheat your oven to 340°F (170°C) and line a 10×15 inch jelly roll pan with parchment paper for your white peach swiss roll recipe.
Step 2: Whisk egg yolks with 30g of sugar until pale. Stir in milk, oil, and vanilla extract until well combined.
Step 3: Sift the cake flour into the yolk mixture and whisk until smooth, ensuring no lumps remain for the white peach swiss roll recipe base.
Step 4: In a separate bowl, beat egg whites with cream of tartar. Gradually add the remaining 70g of sugar until stiff peaks form.
Step 5: Gently fold the egg whites into the batter in three batches, being careful not to deflate the air needed for the white peach swiss roll recipe.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 12-15 minutes until the sponge springs back when lightly touched.
Step 7: Invert the warm cake onto a kitchen towel dusted with powdered sugar. Remove parchment and roll the cake with the towel, letting it cool completely.
Step 8: Whip heavy cream until stiff peaks form. Unroll the cooled cake, spread cream evenly, and sprinkle with diced white peaches.
Step 9: Carefully roll the cake back up (without the towel), wrap in plastic, and chill for at least 1 hour before serving your white peach swiss roll recipe.