Fresh Ricotta and Peach Spring Roulade

1. Beat the eggs and sugar until thick and light. 
2. Sift the flours and baking powder together. 
3. Gently fold the dry into the whipped egg mixture followed by the vanilla and the Van Leer semi sweet 10,000 count chips. 
4. Pour into a half sheet tray that has been sprayed and with parchment and scrape it even 
5. Bake at 190℃ (375℉) until the cake springs back. 
6. Immediately turn it upside down onto a piece of parchment dusted with powdered sugar. Roll it up with the parchment and allow it to cool completely.

1. Cream the cheeses together until homogenous. Add in the granulated sugar, and cream, scraping until light and soft 
2. Whisk the milk into the cornstarch and salt. Then whisk in the egg until well combined
3. On medium-low speed, stream the slurry into the cream cheese mixture, scraping
4. Bake at 150℃ (300℉) for 20 minutes until it slightly jiggles when shaken, but is not liquid. Cool completely

1. To assemble, gently unroll the roulade cake. Lightly spread a layer of the peach jam first. If desired, thinly sliced peaches can go on top of the jam
2. Next, lightly spread a thin layer of the ricotta cheesecake filling on top
3. Gently roll up the cake again. Slice and garnish as desired