Mary Berry Swiss Roll Recipe (Easy & Classic)
Swiss rolls have a wonderfully nostalgic quality. That soft sponge rolled around a layer of jam can easily remind one of after-school snacks, family baking, and the delightful smell of something sweet cooking in the oven. Mary Berry’s Swiss roll is particularly adored, being neither too fancy nor too dull—a guaranteed success. It is a straightforward bake, but one that can repay a modicum of care and attention. If you’ve ever wanted to make a Swiss roll like Mary, this is where you start. You might also enjoy trying Mary Berry’s lemon meringue pie if you’re in the mood for a tangy, creamy dessert with classic British charm.
What is a Swiss Roll?
A Swiss roll is a type of rolled sponge cake filled with jam, whipped cream, or icing. The Swiss roll, for many, isn’t just a dessert—it’s a tradition. It shows up at school fêtes, Sunday teas, and occasionally on a dinner table where something light and sweet is needed to round things off.
The beauty lies in how quickly it comes together—no layers, no frosting—just a light sponge and your favourite jam.
Why Mary Berry’s Swiss Roll Stands Out
Now, what makes Mary Berry’s version a go-to for home bakers? It’s her no-nonsense approach. She doesn’t call for loads of ingredients or tricky steps. Everything is about precision and timing, but not stress. Mary emphasizes the importance of getting air into the batter, treating the sponge gently, and not overcomplicating things. She’s like the wise baking aunt everyone wishes they had—calm, encouraging, and always right.
Ingredients You’ll Need for Mary Berry Swiss Roll
Before you get started, check your cupboard. You’ll likely already have most of what you need:
- 3 large eggs
- 100g caster sugar
- 100g self-raising flour
- A few tablespoons of good-quality jam (raspberry is classic)
- Icing sugar (for dusting)
- A bit of butter or oil for greasing
Step-by-Step Instructions for Mary Berry Swiss Roll Recipe
Get your tin ready
A Swiss roll tin (roughly 33×23 cm) is best, but any shallow baking tray close to those dimensions works. Line it with baking parchment and lightly grease it.
Whisk eggs and sugar
This is what takes time. Whisk until the mixture is thick and pale – it should leave ribbons on the surface when you lift the whisk. This can take about 5-8 minutes with the electric mixer.
Carefully fold in the flour
Use a big metal spoon or spatula to incorporate the flour. Don’t rush. Fold gently to keep all that air in the mixture. This is where most people get it wrong – they mix too much and the sponge ends up flat.
Bake
Pour the batter into your tin, gently level it, and bake at 200 °C (180 °C fan) for about 10 minutes. It should be golden and springy when finished.
Roll it up (twice!)
This is the slightly fiddly bit. While the sponge is still warm, turn it out onto a new piece of parchment sprinkled with sugar. Pull off the lining paper. Now, while it is still warm, roll it up with the paper inside, which helps to maintain its shape and prevents it from cracking later. A little while after it cools, unroll it, spread your jam, and roll it back up, sans paper, of course.
Rolling the Sponge Successfully
The trick is not to overthink it. The sponge is delicate, sure, but it’s not made of glass. If you roll it right out of the oven, it’ll bend beautifully. Letting it cool while rolled up gives it “muscle memory,” so when you fill it and roll again, it won’t break. A slightly damp tea towel can also help with rolling, especially if you’re nervous. Just don’t skip this pre-roll step—it’s the difference between a swirl and a crumble.
Filling Ideas and Variations
Mary Berry keeps it classic with just jam, and that’s honestly lovely. But there’s room to play.
- Whipped cream and strawberries? Very summery.
- Lemon curd? Bright and fresh.
- Chocolate spread and bananas? More indulgent.
- Mascarpone with a drizzle of honey? Fancy but not fussy.
Just remember: A thick filling will squeeze out and ruin your swirl. For more indulgent options, you might like Mary Berry’s chocolate chip muffins—they’re rich, easy, and ideal for snack time or dessert.
Common Mistakes and How to Avoid Them
Too much mixing after adding flour: Be gentle. The air you whisked in earlier is your sponge’s lifeline.
Overbaking: Ten minutes is usually enough. Go longer and the sponge dries out, which causes cracks.
Skipping the initial roll: If you skip rolling it while it’s warm, expect a cracked roll when you try later.
Under-whisking: If your eggs and sugar aren’t properly thickened, the sponge won’t rise well.
Honestly, even if it cracks a little, it’ll still taste wonderful. Don’t let perfection ruin the joy of baking.
Presentation Tips
Once rolled, trim the ends for that clean look. Dust with icing sugar, maybe add a few fresh berries on the side, and serve it on your nicest plate. The inside swirl does most of the visual work, so keep it simple and neat. A sharp knife helps with clean slices.
Why It’s Great for Beginners
If you’ve never baked before, this will be a nice confidence builder. It is so quick, and you’ll be able to do it without any special equipment, learning essential skills like folding, whisking, and rolling. After you have completed it, you can make many rolled cakes and sponges. Think of this as your training wheels for sponge cake! And if you’re baking gluten-free, you might want to check out this brownie recipe—it’s just as easy and satisfying.
Making It Ahead & Storing Tips
It’s best on the day it’s made, but don’t worry if you’ve got leftovers.
- Store at room temp if it’s just jam-filled.
- Pop it in the fridge if there’s cream.
- You can also freeze it—wrap tightly in cling film and foil, and you’re good for up to a month. Just thaw gently
Swiss Roll in British Culture
The Swiss roll feels like it’s always been around. It’s something your gran might make or you’d see on a Bake Off technical challenge. It’s got this air of tradition without being outdated. People associate it with birthdays, school bake sales, and those quiet Sunday afternoons when you just want a slice of something sweet with a cup of tea.
Personal Touch: Real-Life Baking Notes
Ask around, and you’ll find people who have little tricks passed down through families. One woman I met at a bake sale said she adds a touch of orange zest to her sponge—“just lifts the flavour.” Another said she always uses homemade jam. Small things, but they make it yours. That’s the heart of baking, isn’t it?
Conclusion
Mary Berry’s Swiss roll recipe isn’t just about cake—it’s about tradition, joy, and getting stuck into something real with your hands. It teaches patience, lightness of touch, and the reward of a beautifully rolled sponge with that perfect jam swirl. Whether you’re baking it for the first time or the fiftieth, it never loses its charm.
FAQs
Can I use plain flour instead of self-raising?
Yes, just add 1 tsp of baking powder for every 100g of plain flour.
Why is my roll cracked?
It probably cooled down too much before the first roll. Always roll while it’s still warm.
Can I use fillings other than jam?
Absolutely – cream, chocolate, curd, and mascarpone are all lovely.
How long can we keep it?
Best eaten fresh, but will last for 2-3 days, in an airtight container.
Can I make it gluten-free?
Yes, you can make it, but the texture may be slightly different.