1 tablespoon Butter
2 tablespoons Milk
3 Egg Whites
3 Egg Yolks
4 tablespoons Sugar
1/2 cup Flour
1 canned Sliced Peach (15 oz)
2 tablespoons Lemon Juice
5-6 oz Cool Whip
12 tablespoons Blueberry Jam

1.Drain sliced peaches and cut them into thinly slices.
2.Preheat the oven to 350 degrees F.
3.In a small bowl, combine 1 tablespoon of butter and 2 tablespoons of milk. Heat in a microwave until butter melts.
4.In another bowl, beat egg whites until foamy. Add 4 tablespoons of sugar and whip. Then add egg yolks, flour and melted butter with milk. Mix well. Pour the batter in the square baking dish placed cooking sheet and bake for 10-12 minutes. Let it cool. Then cut the cake into four strips lengthwise.
5.On each cut cake, spread 3 tablespoons of blueberry jam and 3 tablespoons of cool whip. Roll up one cake sheet, then place it on the edge of second cake sheet and roll up lying together.
6.Place the rolled cake facing the cut end up and wrap with the third cake sheet. Then wrap with the last cake sheet.
7.Spread the rest of cool whip over the cake. Place the sliced peaches on the top and brush blueberry jam over the peaches.