Mary Berry’s Swiss Roll is a timeless dessert that’s both elegant and simple to make. This light and fluffy sponge, rolled with a layer of sweet raspberry jam, is perfect for tea time or as a delightful treat for any occasion. Follow this easy recipe to create a beautifully rolled Swiss roll with a tender crumb and a delicious filling.
Ingredients
For the Sponge :
- 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
- Preheat and Prepare the Pan: Preheat the oven to 400°F (200°C). Grease a 13×9-inch Swiss roll tin with butter and line it with parchment paper.
- Make the Sponge Batter: In a large bowl, beat the eggs and granulated sugar together with an electric whisk for about 5–7 minutes until the mixture is pale, thick, and fluffy. Sift the self-raising flour over the mixture and gently fold it in with a spatula, taking care not to deflate the batter.
- Bake the Sponge: Pour the batter into the prepared tin and spread it evenly. Bake for 8–10 minutes, or until the sponge is golden brown and springs back when lightly pressed.
- Prepare the Rolling Surface: Lay a clean kitchen towel on a flat surface and sprinkle it generously with granulated sugar.
- Roll the Sponge: Once baked, turn the sponge out onto the sugared towel. Peel off the parchment paper. While the sponge is still warm, roll it up tightly with the towel, starting from the shorter side. Let it cool completely in the rolled position.
- Fill and Re-Roll: Once cooled, carefully unroll the sponge. Spread a thin layer of raspberry jam evenly across the surface. Re-roll the sponge without the towel, keeping it as tight as possible.
- Finish and Serve: Transfer the Swiss roll to a serving plate and dust with confectioners’ sugar. Slice and serve.
Conclusion
Mary Berry’s Swiss Roll is a delightful dessert that combines simplicity and sophistication. Its light texture and fruity filling make it a crowd-pleaser, whether served at a tea party or as a weeknight treat. This recipe is straightforward, ensuring perfect results every time.
Mary Berry’s Classic Swiss Roll
A classic Swiss roll featuring a light and fluffysponge filled with raspberry jam, rolled to perfection, and dusted withconfectioners’ sugar.
Ingredients
For the Sponge :
- 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
- Preheat and Prepare the Pan: Preheat the oven to 400°F (200°C). Grease a 13×9-inch Swiss roll tin with butter and line it with parchment paper.
- Make the Sponge Batter: In a large bowl, beat the eggs and granulated sugar together with an electric whisk for about 5–7 minutes until the mixture is pale, thick, and fluffy. Sift the self-raising flour over the mixture and gently fold it in with a spatula, taking care not to deflate the batter.
- Bake the Sponge: Pour the batter into the prepared tin and spread it evenly. Bake for 8–10 minutes, or until the sponge is golden brown and springs back when lightly pressed.
- Prepare the Rolling Surface: Lay a clean kitchen towel on a flat surface and sprinkle it generously with granulated sugar.
- Roll the Sponge: Once baked, turn the sponge out onto the sugared towel. Peel off the parchment paper. While the sponge is still warm, roll it up tightly with the towel, starting from the shorter side. Let it cool completely in the rolled position.
- Fill and Re-Roll: Once cooled, carefully unroll the sponge. Spread a thin layer of raspberry jam evenly across the surface. Re-roll the sponge without the towel, keeping it as tight as possible.
- Finish and Serve: Transfer the Swiss roll to a serving plate and dust with confectioners’ sugar. Slice and serve.