Mary Berry’s Chocolate Swiss Roll is a light, cocoa-rich fatless sponge that is filled with a luxurious layer of freshly whipped cream. Ideally the cocoa powder should be sifted twice alongside the flour to ensure no lumps remain, resulting in a perfectly smooth batter that yields a delicate and airy texture.
Mary Berry Chocolate Swiss Roll Recipe Ingredients
For the Sponge:
- 3 large eggs
- 100 g (4 oz) caster sugar (plus extra for sprinkling)
- 75 g (3 oz) self-raising flour
- 25 g (1 oz) high-quality cocoa powder
For the Filling:
- 150 ml (5 fl oz) double cream, whipped to soft peaks
- Icing sugar, for dusting
How To Make Mary Berry Chocolate Swiss Roll Recipe
- Preheat and Prep: Preheat your oven to 200°C (180°C fan/Gas 6). Grease a thirty-three by twenty-three centimeter (thirteen by nine inch) Swiss roll tin and line it with non-stick baking parchment, making sure to push the paper into the corners.
- Whisk Eggs and Sugar: Place the eggs and caster sugar into a large mixing bowl. Using an electric hand whisk, beat the mixture for approximately ten minutes. You will know it is ready when the mixture is pale and thick enough for the whisk to leave a visible trail on the surface for three seconds (the ribbon stage).
- Sift and Fold: Sift the self-raising flour and cocoa powder together over the egg mixture. Using a large metal spoon, gently fold the dry ingredients into the eggs using a figure-of-eight motion. Work slowly to avoid knocking out the air bubbles you have spent ten minutes creating.
- Bake: Pour the batter into the prepared tin and level it gently with a spatula. Bake in the center of the oven for ten to twelve minutes until the sponge is well-risen and springy to the touch.
- The Hot Roll: While the cake is baking, place a piece of greaseproof paper larger than the tin on your work surface and sprinkle it with caster sugar. Invert the hot sponge onto the sugared paper and carefully peel off the lining parchment. Trim the edges of the cake with a sharp knife. Score a line two centimeters from one short edge, then roll the cake up tightly from that end with the sugared paper inside.
- Cool: Leave the rolled sponge to cool completely. This “trains” the cake to hold its shape without cracking later.
- Fill and Final Roll: Once cold, carefully unroll the sponge. Spread the whipped double cream evenly over the surface, leaving a small gap at the edges. Roll the cake back up tightly (without the paper) and place it join-side down on a serving plate. Dust with icing sugar before serving.
Recipe Tips
- Volume is Key: Do not rush the whisking process. If the eggs and sugar are not beaten until they have tripled in volume, the sponge will be thin, dense, and liable to break when you attempt to roll it.
- Metal Spoon Only: When folding in the flour and cocoa, always use a metal spoon rather than a wooden one. The thin edge of a metal spoon cuts through the mixture cleanly, preserving the maximum amount of air.
- The Scoring Trick: Making a shallow score mark near the edge of the hot cake acts as a hinge, making the initial tight turn of the roll much easier and preventing a snap at the center of the spiral.
- Cocoa Quality: Since there is no butter in this recipe, the flavor comes entirely from the cocoa. Use a premium, dark Dutch-processed cocoa powder for the richest color and taste.
What To Serve With Mary Berry Chocolate Swiss Roll
Chocolate Swiss roll accompaniments are simple, fresh additions frequently served to balance the rich cocoa flavors and the cream filling. Ideally the fresh strawberries should be sliced and served alongside the cake to provide a tart, juicy contrast to the sweet, airy sponge.
- Fresh strawberries or raspberries
- A drizzle of warm dark chocolate sauce
- Mary Berry Vanilla Ice Cream
- A hot cup of dark roast coffee or Earl Grey tea
How To Store Mary Berry Chocolate Swiss Roll
- Refrigerate: Because the filling consists of fresh whipped cream, the cake must be kept in the refrigerator. Store it in an airtight container for up to two days.
- Serving Temperature: For the best texture, remove the cake from the fridge fifteen minutes before serving to allow the sponge to soften slightly.
- Freeze: You can freeze the unfilled sponge (rolled in paper) for up to one month. Once filled with cream, freezing is not recommended as the cream can become watery upon thawing.
Mary Berry Chocolate Swiss Roll Nutrition Facts
- Calories: 220 kcal (per slice)
- Carbohydrates: 28g
- Protein: 4g
- Fat: 11g
- Fiber: 1g
- Sugar: 20g
Nutrition information is estimated per slice based on eight servings.
FAQs
Cracking usually occurs if the sponge was over-baked or if it was left to cool before the initial roll. The heat of the oven evaporates moisture; if it stays in too long, the cake loses the elasticity required to bend.
Mary Berry traditionally uses double cream for its stable structure and rich flavor. While whipped topping works, it lacks the authentic dairy taste that complements the cocoa sponge so well.
Absolutely. Many people enjoy a layer of raspberry or black cherry jam spread under the cream to create a “Black Forest” style roll.
Try More Recipes:
- Mary Berry Chocolate Coffee Panna Cotta Recipe
- Mary Berry Double Chocolate Chip Cookies Recipe
- Mary Berry Chocolate Tart Biscuit Base Recipe
Mary Berry Chocolate Swiss Roll Recipe
Description
A classic, airy chocolate sponge rolled with fresh whipped cream for a sophisticated tea-time treat.
Ingredients
Instructions
- Whisk eggs and sugar for ten minutes until thick and pale.
- Fold in sifted flour and cocoa powder gently.
- Bake in a lined tin at 200°C for ten to twelve minutes.
- Turn onto sugared paper and roll while hot; let cool.
- Unroll and spread with whipped cream.
- Roll again, dust with icing sugar, and serve.
Notes
- This is the authentic recipe from “Mary Berry’s Baking Bible.”
- Ensure the whisk and bowl are perfectly clean before starting.
- Slice with a warm, sharp knife for the cleanest presentation.
