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mary berry swiss roll

Mary Berry Swiss roll

Caroline Sciberras
If you're looking to create a delightful treat that's both visually stunning and absolutely scrumptious, Mary Berry's Swiss Roll recipe is your go-to choice. With its light, fluffy sponge and luscious raspberry jam filling, this classic dessert is a crowd-pleaser that will leave your taste buds dancing.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Servings 8
Calories 185.06 kcal

Ingredients
  

  • butter for greasing
  • 4 large eggs
  • 1/2 cup granulated sugar plus extra for sprinkling
  • 1 cup self-rising flour
  • confectioners’ sugar for sprinkling

For the Filling:

    • 1/4 cup raspberry jam

    Instructions
     

    • 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.
    • 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.
    • Incorporate the Flour: Sift the flour into the egg mixture and gently but thoroughly fold it in.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.

    Notes

    • 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.