Swiss Roll Recipe Mary Berry

Mary Berry Swiss roll

A classic bake that brings with it a nice sense of nostalgia, this Mary Berry Swiss roll is so simple to bake it's perfect for children.

Mary Berry's Swiss roll with rasperries on a serving plate

This Mary Berry Swiss roll is a timeless classic, that with only four ingredients, is so easy to make.

It's a fat-less sponge which is great if you want a cake recipe with no dairy. And it looks quite special so no one need know how simple it is to make.

What can you fill a Swiss roll with?

A classic Swiss roll just has a simple jam filling and that's what we went with. Either raspberry or strawberry jam work perfectly.

If you want to jazz up your Swiss roll and serve it as a delicious dessert you could add whipped cream (about 250ml) and chopped fresh strawberries or raspberries.

If you like a little extra zing you could also try a lemony filling. Lemon curd and some soft cream cheese along with some mixed berries make a refreshing twist on the classic recipe.

How can kids help make the Swiss roll?

It might not look like it but, this is such a simple recipe so it's perfect for kids to try.

With 4 eggs in the sponge there are lots of chances for kids to practice cracking eggs.

They will also get to measure out the ingredients and mix them all together.

Finally, kids can add the filling and roll up the Swiss roll. They're all really simple tasks, but together make a really tasty treat.

Useful equipment

You might need the following baking tools/gadgets to make this swiss roll

Swiss roll tin
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Spatula
Sieve

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Ingredients

4 eggs
100g (½ cup) caster sugar
100g (2/3 cup) self raising flour*

For the filling
4 tbsp jam (raspberry or strawberry)

If you don't have any self raising flour, simply use plain flour and add 2/3 tsp of baking powder.

How to make a Swiss roll

Preheat your oven to 220C / 200C Fan / 425F.

Get your kids to grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and then line it with baking or parchment paper.

child greasing a Swiss roll tin

Whisk the eggs and sugar together

Get your kids to crack the eggs into a small bowl. Mine normally tap the eggs onto the edge of our metal mixing bowl before pushing their fingers in and dropping the egg into the bowl.

a child cracking an egg

To stop it getting too messy I usually have another small bowl for the kids to pop the shell into. I also have wet wipes handy to wipe messy hands.

If any shell does go in with your eggs, use a larger piece of shell to fish it out (egg shell sticks to egg shell.)

Put the eggs into a large mixing bowl or free-standing mixer.

Now measure out the sugar and add that to the mixing bowl with your eggs.

measuring sugar into a bowl

Whisk the eggs and sugar together until they are light and frothy. It'll take a good few minutes. You can test that it's done by lifting the whisk out of your bowl – it should leave a trail in the mixture below. Don't shorten this step. The bubbles will give you a nice light sponge.

frothy eggs and sugar after being whisked

Add the flour

Get your kids to measure out the flour, then sift it into your mixing bowl.

sifting flour

Using a spatula, gently fold the flour into your egg/sugar mixture. Make sure you can't see any flour left at the bottom of your mixture.

Bake the sponge

Pour the mixture into your prepared Swiss roll tin. Get your kids to gently turn and shake your tin so the mixture flows into all the corners of the tin, and is level across the tin.

pouring cake batter into a baking tin Swiss roll batter in a tin

Bake the sponge in the oven for 8 – 10 minutes. It's ready when the sponge has turned a nice golden shade of brown and is starting to shrink away from the edges of the tin.

Swiss roll sponge just out of the oven

Prepare the Swiss roll

While the cake is cooking put a clean tea towel down on your work surface. Put a piece of baking paper / parchment paper, slightly bigger than the size of your Swiss roll tin on top. Finally, sprinkle some caster sugar (about 1 tbsp) on top.

baking paper on a tea towel with sugar on top

Make the Swiss roll

Remove the cake from the oven and turn it out onto the baking paper. (This isn't really a job for children)!

Now, very carefully peel the baking paper off the bottom of your sponge. Then trim the edges of your sponge with a sharp knife so you have a nice neat rectangle.

Score a line 2cm (just under an inch) from the short edge of your sponge. Don't cut all the way through it – just enough to leave a mark.

Finally, from your score mark, roll your Swiss roll sponge up. Use your tea towel to help you, then leave the sponge to cool.

Fill the Swiss roll

Once your sponge has cooled, unroll it then get your kids to spread the jam in the middle with a knife of the back of a spoon.

a Swiss roll with jam in the middle about to be rolled up

Roll the cake up again, nice and tightly.

Swiss roll (Mary Berry) on a serving plate with raspberries

Sprinkle with icing sugar (optional) serve and enjoy.

Mary Berry Swiss roll

A classic bake that brings with it a nice sense of nostalgia, this Mary Berry Swiss roll is so simple to bake it's perfect for children.

Prep Time 20 mins

Cook Time 10 mins

Cooling and rolling time 25 mins

Total Time 55 mins

Course Afternoon tea, Dessert

Cuisine austrian, British

Servings 12 slices

Calories 103 kcal

4 eggs
100 g (½ cup) caster sugar
100 g (2/3 cup) self raising flour*

For the filling

4 tbsp jam raspberry or strawberry

How to make a Swiss roll