Mary Berry Swiss Roll

Prep Time: 20 mins Cook Time: 10 mins Total: 30 mins Yields: 8

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What is the Mary Berry Swiss roll?

Imagine a soft, spongy cake rolled up with a burst of fruity sweetness. That’s the essence of Mary Berry’s Swiss Roll. It’s a delightful creation that combines simple ingredients into a masterpiece of flavor and texture. A golden-brown exterior, a dusting of confectioners’ sugar, and a surprise filling of tangy raspberry jam – every bite is pure indulgence.

Why you’ll love it

1. Timeless Elegance: This Swiss Roll is a classic dessert that never goes out of style. It’s perfect for any occasion, whether it’s an afternoon tea or a special celebration.
2. Easy and Approachable: Mary Berry’s recipe breaks down the process into simple steps, making it achievable even for novice bakers. You’ll be amazed by your baking prowess!
3. Versatile Delight: While raspberry jam is the star here, you can easily switch it up with other fruit preserves, chocolate spread, or even a luscious whipped cream filling.

Mary Berry Swiss roll recipe

Ingredients

• Butter – 1 tablespoon butter for greasing
• Eggs – 4 large eggs
• Granulated sugar – 1/2 cup granulated sugar, plus extra for sprinkling
• Self-raising flour – 1 cup self-rising flour
• Confectioners’ sugar – confectioner’s sugar for sprinkling

For the Filling:

• Raspberry jam – 1/4 cup raspberry jam

Instructions

1. Preheat the Oven: Heat the oven to 425°F (220°C). Lightly grease the Swiss roll pan  9 x 13in (23 x 33cm), then line it with parchment paper, and lightly grease the parchment.
2. Whip Up the Mixture: Place the eggs and sugar in a large bowl. Use an electric mixer at high speed to whisk them together until the mixture becomes pale and thick enough to leave a trail when the beaters are lifted out.
3. Incorporate the Flour: Sift the flour into the egg mixture and gently but thoroughly fold it in.
4. Spread the Batter: Transfer the mixture into the prepared pan and carefully tilt the pan to evenly spread the batter, ensuring it reaches the corners.
5. Bake to Golden Perfection: Bake for around 10 minutes or until the cake turns golden and begins to pull away from the sides of the pan.
6. Prepare for Rolling: Invert the cake onto generously sugared parchment paper. Peel off the lining paper and trim the cake edges using a sharp knife.
7. Roll and Rest: Roll up the cake along with the parchment paper from one of the shorter ends. Allow it to stand for 2–3 minutes.
8. Jam It Up: Unroll the cake and discard the parchment paper. Warm the jam slightly and spread it over the cake. Roll it up again.
9. Chill and Serve: Wrap the rolled cake tightly in parchment paper and let it cool. Unwrap, dust with confectioners’ sugar, and slice into delectable portions.

Tips

• Make sure your eggs are at room temperature. This helps them blend seamlessly and contributes to a lighter sponge.
• When rolling the cake, use a tea towel dusted with confectioners’ sugar to prevent sticking and create that signature swirl.
• Experiment with different fillings – from fresh fruit to chocolate ganache – to add your personal touch.

Variations

• Lemon Zest Delight: Add lemon zest to the batter for a zesty twist that complements the sweet raspberry filling.
• Nutty Indulgence: Sprinkle finely chopped nuts like almonds or hazelnuts over the batter before baking for a delightful crunch.

How to serve the swiss roll by Mary Berry?

Mary Berry’s Swiss Roll is a charming centerpiece for any dessert table.

• Slice it into elegant rounds and serve with a dusting of confectioners’ sugar.
• For an extra touch of sophistication, add a dollop of freshly whipped cream and a sprinkle of fresh raspberries.

MORE RECIPES FROM Baking with Mary Berry:

• Coffee & Walnut Sponge Cake
• Lemon Yoghurt Cake
• Quick Boiled Fruit Cake
• Blueberry Muffins

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