Deserts

Swiss Roll

Mary Berry's Swiss Roll

A classic bake that brings with it a nice sense of nostalgia, this Mary Berry Swiss roll is so simple to bake it's perfect for children.

Prep Time: 00:20
Cook Time: 00:10
Total Time: 00:30
Servings: 6
Course: Deserts, Apetizer, Snacks
Cuisine: British
What do we need?:
  • Large Bowl
  • Whisk (preferably electric but hand whisk is fine too)
  • Greaseproof Paper
  • Swiss Roll Tray (33 x 23 cm [13 x 9 inch])

Ingredients:

  1. 2 or 3 Large Free-range Eggs (at room temperature)
  2. 100 g Caster Sugar 
  3. 100 g Self-raising Flour
  4. Icing sugar (for dusting)
  5. A bit of butter or oil for greasing

For the filling

  • 4 tbsp jam raspberry or strawberry

Method:

  1. Get your tin ready

    A Swiss roll tin (roughly 33×23 cm) is best, but any shallow baking tray close to those dimensions works. Line it with baking parchment and lightly grease it.

  2. Whisk eggs and sugar

    This is what takes time. Whisk until the mixture is thick and pale – it should leave ribbons on the surface when you lift the whisk. This can take about 5-8 minutes with the electric mixer.

  3. Carefully fold in the flour

    Use a big metal spoon or spatula to incorporate the flour. Don’t rush. Fold gently to keep all that air in the mixture. This is where most people get it wrong – they mix too much and the sponge ends up flat.

  4. Bake

    Pour the batter into your tin, gently level it, and bake at 200 °C (180 °C fan) for about 10 minutes. It should be golden and springy when finished.

  5. Roll it up (twice!)

    This is the slightly fiddly bit. While the sponge is still warm, turn it out onto a new piece of parchment sprinkled with sugar. Pull off the lining paper. Now, while it is still warm, roll it up with the paper inside, which helps to maintain its shape and prevents it from cracking later. A little while after it cools, unroll it, spread your jam, and roll it back up, sans paper, of course.

  6. Rolling the Sponge Successfully

    The trick is not to overthink it. The sponge is delicate, sure, but it’s not made of glass. If you roll it right out of the oven, it’ll bend beautifully. Letting it cool while rolled up gives it “muscle memory,” so when you fill it and roll again, it won’t break. A slightly damp tea towel can also help with rolling, especially if you’re nervous. Just don’t skip this pre-roll step—it’s the difference between a swirl and a crumble.

  7. Using the greaseproof paper, continue to roll the sponge over itself, using gentle pressure to make sure there is no big gaps. Finish by ensuring the end is on the underside of the Swiss Roll; the weight of the rest will stop it from unravelling.
  8. Dust with a little more sugar if desired and allow to cool completely before cutting

Common Mistakes and How to Avoid Them

Too much mixing after adding flour: Be gentle. The air you whisked in earlier is your sponge’s lifeline.

Overbaking: Ten minutes is usually enough. Go longer and the sponge dries out, which causes cracks.

Skipping the initial roll: If you skip rolling it while it’s warm, expect a cracked roll when you try later.

Under-whisking: If your eggs and sugar aren’t properly thickened, the sponge won’t rise well.

Honestly, even if it cracks a little, it’ll still taste wonderful. Don’t let perfection ruin the joy of baking.

 

Filling Ideas and Variations

Mary Berry keeps it classic with just jam, and that’s honestly lovely. But there’s room to play.

  • Whipped cream and strawberries? Very summery.
  • Lemon curd? Bright and fresh.
  • Chocolate spread and bananas? More indulgent.
  • Mascarpone with a drizzle of honey? Fancy but not fussy.

Just remember: A thick filling will squeeze out and ruin your swirl.

 

Notes

For chocolate swiss roll add 30 g Cocoa Powder

For the Buttercream:

  • 160g Butter or Margarine (softened)
  • 180g Icing Sugar
  • 30g Cocoa Powder
  • 1 tsp Vanilla
  • 2 tbsp Milk

Lemon Zest – Packs more punch than juice and won’t loosen the batter.

Lemon Curd – The filling. Pick a thick, buttery one with real lemon—avoid the jelly-like, super-sweet ones.

Swap lemon for orange – Use orange zest in the sponge and marmalade inside. Slightly sweeter, but still bright.

Add whipped cream – A thin layer of cream under the lemon curd makes it more indulgent, but be sure to chill it before slicing.

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