Preheat your oven to 375°F and line an 11x17" rectangular baking tray with parchment paper cut to fit. Set aside.

Separate out your egg whites from the egg yolks into two large mixing bowls. Set the yolks aside.

With an electric mixer with a whisk attachment, beat the egg whites on medium speed until they become foamy. Add in the cream of tartar and slowly add in 100g of the granulated sugar, beating in between additions. When the meringue is at the soft peaks stage (opaque white and thick but gooey when you lift the whisk out of it), add in the pink gel food colouring. Continue beating until it reaches stiff peaks (when the mixer is lifted out of it, the meringue should form a pointy tip that stands up by itself). Set aside.

To the egg yolks, add the remaining 50g granulated sugar, milk, oil, and vanilla extract and mix with the same mixer to combine. Sift in the cake flour and mix on low speed until just combined and smooth.

Add all of the meringue to the egg yolk mixture and use a spatula to gently fold together in an upward motion. Fold well until you no longer see streaks of egg yolk mixture but don't overmix to prevent deflating too much air from the batter.

Pour the batter into the baking tray and use an offset spatula to spread into an even layer into the corners and edges of the tray.

Bake cake for about 12-13 minutes or until a toothpick inserted in the middle comes out almost clean. The cake should puff up significantly during baking but deflates into a flat sheet once removed from the oven. Let cool in the tray for 5-10 minutes until warm enough to handle. 

Run a knife along the edges of the tray to release the cake from the sides. Place a new sheet of parchment paper on top of the cake. Grasp both sides of the baking tray and parchment paper together and flip the tray over in one motion to release the cake onto the parchment paper. Peel off the bottom (now top) piece of parchment paper. 

Cut off thin strips of browned edges of the cake on the two shortest sides. Loosely roll the cake (with the parchment paper) and let it cool completely while resting in this log shape.

In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric mixer with a whisk attachment to whip together until it becomes stiff peaks. 

Gently unroll your cooled cake so that it's laying flat and transfer onto a new, clean sheet of parchment paper (optional). Spread a thick layer of whipped cream across the cake, leaving a 2" empty gap at one of the short ends. This will be the end of the roll cake.

Arrange peeled white peach slices in 2-3 rows about 1" from the other short end of the cake. Roll the cake up starting from the peach end to the empty end. If a lot of whipped cream has been pushed forwards and out of the roll at the end, wipe away some of the excess before "sealing" the roll. Let the roll cake rest with the last edge on the bottom of the roll.

Any browned "skin" on the outside surface of the cake that wasn't peeled off with the parchment paper can just be gently rubbed off. Wrap the swiss roll up in the parchment paper and plastic wrap and let chill in the fridge for at least 4 hours or overnight for the cream to stiffen up.

After chilling, slice off the two messy ends of the swiss roll cake to reveal a (hopefully) beautiful swirl! Pipe the remaining whipped cream on the top of the roll cake and arrange your remaining peach slices on top.