Mary Berry’s Coffee Swiss Roll is a sophisticated, caffeine-infused take on the classic fatless sponge filled with a rich coffee-flavored cream. Ideally the coffee essence should be added during the final stages of whisking the eggs and sugar to ensure the flavor is evenly distributed without deflating the airy volume of the batter.
Mary Berry Coffee Swiss Roll Recipe Ingredients
For the Sponge:
- 3 large eggs
- 100 g (4 oz) caster sugar (plus extra for sprinkling)
- 100 g (4 oz) self-raising flour
- 1-2 tsp high-quality coffee essence (such as Ionia or Camp)
For the Filling:
- 150 ml (5 fl oz) double cream, whipped to soft peaks
- 1 tbsp icing sugar, sifted
- 1 tsp coffee essence
How To Make Mary Berry Coffee 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 the paper is pushed well into the corners.
- Whisk to Ribbon Stage: Place the three large eggs and one hundred grams of caster sugar into a large mixing bowl. Using an electric hand whisk, beat the mixture for approximately ten minutes. It is ready when it is pale and thick enough for the beaters to leave a visible trail on the surface for three seconds.
- Add the Flavor: Toward the end of the whisking, drizzle in the coffee essence. Continue to whisk for a few seconds until the batter is a uniform coffee color.
- Sift and Fold: Sift the self-raising flour over the egg mixture. Using a large metal spoon, gently fold the flour into the eggs using a figure-of-eight motion. Work slowly and carefully to avoid knocking out the air bubbles.
- Bake: Pour the batter into the prepared tin and level the surface gently. Bake in the center of the oven for ten to twelve minutes until the sponge is golden-brown and springy to the touch.
- The Warm Roll: While the cake is baking, place a piece of greaseproof paper larger than the tin on a flat surface and sprinkle it generously with caster sugar. Turn the hot cake out onto the sugared paper and carefully peel off the lining paper. Trim the crusty edges of the cake. Make a shallow score mark two centimeters from one of the short edges, then roll up the cake tightly from that edge with the sugared paper inside. Leave it to cool completely.
- Fill and Finish: Once cold, carefully unroll the sponge. Whisk the double cream with the icing sugar and one teaspoon of coffee essence until it holds its shape. Spread the coffee cream evenly over the surface.
- Final Presentation: Roll the cake back up tightly (without the paper). Place it join-side down on a serving plate and dust with extra icing sugar before slicing.
Recipe Tips
- Essence Choice: Mary Berry recommends using a liquid coffee essence rather than instant granules for the sponge batter. Essence incorporates more easily into the whipped eggs without leaving gritty spots or requiring extra liquid to dissolve.
- Metal Spoon Secret: Always use a metal spoon for folding. A wooden spoon is too thick and heavy, which will cause the delicate air pockets in the eggs to collapse, resulting in a thin, rubbery sponge.
- Speed is Vital: You must roll the sponge while it is still steaming hot. If the cake cools down even slightly before that first roll, the fibers will set and the cake will snap when you try to roll it later.
- Clean Equipment: Ensure your bowl and whisk are perfectly clean and free of grease. Even a tiny trace of oil can stop the eggs from reaching the necessary volume during the ten-minute whisking period.
What To Serve With Mary Berry Coffee Swiss Roll
Coffee Swiss roll accompaniments are refined, creamy additions frequently served during a sophisticated afternoon tea or as an elegant dinner party finale. Ideally the fresh blackberries should be served chilled to provide a sharp, juicy contrast to the rich coffee-infused cream filling.
- A handful of fresh blackberries or raspberries
- A small glass of coffee liqueur or Amaretto
- A hot cup of mocha or a simple espresso
- Mary Berry Vanilla Ice Cream
How To Store Mary Berry Coffee Swiss Roll
- Refrigerate: Because the filling contains fresh double cream, this cake must be kept in the refrigerator. Store it in an airtight container for up to two days.
- Serving: For the best texture, remove the cake from the fridge fifteen minutes before serving to let the sponge soften slightly.
- Freeze: You can freeze the unfilled sponge (rolled in paper) for up to one month. Once filled, freezing is not recommended as the cream can become watery upon thawing.
Mary Berry Coffee Swiss Roll Nutrition Facts
- Calories: 245 kcal (per slice)
- Carbohydrates: 30g
- Protein: 4g
- Fat: 12g
- Fiber: 0.5g
- Sugar: 22g
Nutrition information is estimated per slice based on eight servings.
FAQs
Yes, you can use two tablespoons of very strong, cooled espresso. However, the flavor may not be as intense as essence, so you might need to add a little extra coffee flavor to the cream filling to compensate.
This usually happens if the cake was refrigerated while still slightly warm or if the environment is very humid. Dusting heavily with icing sugar right before serving will help mask any stickiness.
Absolutely. Mary Berry often suggests folding fifty grams of finely chopped, toasted walnuts into the coffee cream filling for a “Coffee and Walnut” twist.
Try More Recipes:
- Mary Berry Chocolate Swiss Roll Recipe
- Mary Berry Lemon Swiss Roll Recipe
- Mary Berry Strawberry Meringue Roulade Recipe
Mary Berry Coffee Swiss Roll Recipe
Description
A light and airy coffee-flavored sponge rolled with a luxurious coffee cream filling.
Ingredients
Instructions
- Whisk eggs and sugar for ten minutes until thick and pale.
- Add coffee essence and fold in the flour gently.
- Bake in a lined tin for ten to twelve minutes at 200°C.
- Turn onto sugared paper and roll while hot; let cool.
- Whip cream with icing sugar and coffee essence.
- Unroll sponge, spread with cream, and roll again.
- Dust with icing sugar and serve.
Notes
- For the cleanest slices, use a warm serrated knife and wipe it between every cut.
- Ensure your tin is the correct size; if the tin is too large, the sponge will be too thin to roll without breaking.
- This recipe is a fan favorite from “Mary Berry’s Baking Bible.”
