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Mary Berry Swiss Roll Recipe

Mary Berry Swiss Roll (My Take)

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 8 People
Course: Dessert
Ingredients Method Notes

Ingredients
  

Ingredients
For the sponge:
  • 4 large eggs at room temperature
  • 100 g caster sugar
  • 100 g self-raising flour or 100g plain flour + 2/3 tsp baking powder
For the filling:
  • 4-5 tablespoons raspberry or strawberry jam
For finishing:
  • 2 tablespoons caster sugar for rolling
  • Icing sugar for dusting optional

Method
 

Instructions
  1. Preheat oven to 220°C (200°C fan/425°F). Grease a 33cm x 23cm Swiss roll tin and line with baking parchment.
  2. Whisk eggs and caster sugar together for 5 minutes until pale, thick, and doubled in volume. The mixture should leave a ribbon trail when you lift the whisk.
  3. Sift the flour over the egg mixture in three additions, folding gently after each addition with a large metal spoon or rubber spatula. Take care not to knock out the air.
  4. Pour the batter into your prepared tin, spreading it evenly into all corners. Bake for 8-10 minutes until golden and springy to touch.
  5. Whilst baking, lay a clean tea towel on your work surface, place a sheet of baking parchment on top (slightly larger than your tin), and sprinkle with 2 tablespoons of caster sugar.
  6. When the cake is done, turn it out immediately onto the sugared parchment. Peel off the lining paper and trim the edges with a sharp knife.
  7. Make a shallow score mark 2cm from one short edge. Using the tea towel to help, roll the cake up from the scored edge with the parchment inside. Leave to cool completely (30-60 minutes).
  8. Once cool, gently unroll the cake. Spread the jam evenly over the surface, then roll up again (without the parchment this time). Place seam-side down on a serving plate.
  9. Dust with icing sugar if desired. Slice and serve!

Notes

Notes

  • Don't skimp on the whisking time – a full 5 minutes is essential
  • Roll the sponge whilst still warm to prevent cracking
  • Best eaten on the day of making, but will keep in an airtight container for 2-3 days
  • The unfilled sponge can be frozen for up to 1 month