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mary berry swiss roll

Mary Berry Swiss roll

Caroline Sciberras
Light, fluffy sponge and luscious raspberry jam filling. If you're looking for a treat that is visually stunning and scrumptious, the Mary Berry Swiss Roll recipe is your go-to choice.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine British
Servings 8
Calories 185.06 kcal

Ingredients
  

  • 1 tsp butter for greasing
  • 4 large eggs
  • ½ cup granulated sugar plus extra for sprinkling
  • 1 cup self-raising flour
  • 1 tbsp confectioners’ sugar for sprinkling

For the Filling:

  • ¼ cup raspberry jam

Instructions
 

  • 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.
  • 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.
  • Sift the flour into the egg mixture and gently but thoroughly fold it in.
  • Transfer the mixture to the prepared pan and carefully tilt it to spread evenly the batter, ensuring it reaches the corners.
  • Bake for around 10 minutes or until the cake turns golden and begins to pull away from the sides of the pan.
  • Invert the cake onto generously sugared parchment paper. Peel off the lining paper and trim the cake edges using a sharp knife.
  • Roll up the cake along with the parchment paper from one of the shorter ends. Allow it to stand for 2–3 minutes.
  • Unroll the cake and discard the parchment paper. Warm the jam slightly and spread it over the cake. Roll it up again.
  • Wrap the rolled cake tightly in parchment paper and let it cool. Unwrap, dust with confectioners’ sugar, and slice into delectable portions.

Notes

Recipe Notes

  • Storage: Store in an airtight container for up to 1 day. Refrigerate in an airtight container for up to 3 days. Let sit at room temperature for 15-20 minutes before serving. Otherwise, freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
  • Serving: Slice the Swiss Roll into rounds and dust with confectioners’ sugar each slice with freshly whipped cream, fresh raspberries, and a sprig of mint.
  • Eggs: Use room temperature eggs for a lighter sponge.
  • Rolling the Sponge: Use a tea towel dusted with confectioners’ sugar to prevent sticking.
  • Filling: Customize with fresh fruit or chocolate ganache.
  • Freezing: Avoid adding fresh whipped cream before freezing; add it fresh after thawing.
  • Butter: For greasing the pan.
  • Eggs: Use large eggs (200g total). Adjust to 5 medium eggs (220g) or 6 small eggs (228g).
  • Granulated Sugar: For the sponge, plus extra for sprinkling. Confectioners’ sugar can also be used for sprinkling.
  • Self-Raising Flour: 1 cup. If using all-purpose flour, add 1 1/2 tsp baking powder and 1/4 tsp salt.
  • Filling: Raspberry jam or any available jam (e.g., fresh seasonal jams).
  • Variations:
    • Lemony Sponge: Add lemon zest to the batter.
    • Nutty Topping: Sprinkle finely chopped nuts (almonds or hazelnuts) over the batter before baking.
Keyword jam roly poly, roly poly, Swiss Roll