Mary Berry’s Lemon Swiss Roll is a light, airy fatless sponge filled with zesty lemon curd and velvety whipped cream. Ideally the sponge should be rolled tightly in greaseproof paper immediately after leaving the oven to train the cake’s shape and prevent unsightly cracking as it cools.
Mary Berry Lemon 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
- Finely grated zest of 1 lemon
For the Filling:
- 150 ml (5 fl oz) double cream, whipped to soft peaks
- 4 tbsp high-quality lemon curd
- Icing sugar, for dusting
How To Make Mary Berry Lemon 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, ensuring the paper is pushed well into the corners.
- Whisk Eggs and Sugar: Place the eggs and caster sugar into a large bowl. Using an electric hand whisk, beat the mixture for about ten minutes until it is very pale, thick, and has tripled in volume. The mixture is ready when it reaches the “ribbon stage,” meaning the whisk leaves a visible trail on the surface for three seconds.
- Sift and Fold: Sift the self-raising flour into the bowl and add the lemon zest. Using a large metal spoon, gently fold the flour into the egg mixture using a figure-of-eight motion. Be extremely careful not to knock out the air you have just whisked in.
- 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 begins to shrink away from the edges of the tin.
- The First 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 in this position.
- Fill and Finish: Once cold, carefully unroll the sponge. Spread a thin, even layer of lemon curd over the surface, followed by the whipped double cream.
- The Final Roll: Roll the cake back up again, this time without the paper inside. Place it join-side down on a serving plate and dust heavily with icing sugar before slicing.
Recipe Tips
- The Ribbon Stage: Do not stop whisking too early. If the eggs and sugar aren’t thick enough, the sponge won’t have the structural integrity to hold the air, resulting in a rubbery, flat cake.
- Gentle Folding: Always use a metal spoon for folding. A wooden spoon is too heavy and will deflate the delicate air bubbles that make the Swiss roll light.
- Temperature Matters: You must work quickly once the cake comes out of the oven. If the sponge cools down too much before the first roll, it will lose its elasticity and crack when you try to roll it later.
- Curd Quality: For the best flavor, use a luxury lemon curd or a homemade version. Commercial, budget curds can often be too “jelly-like” and lack the sharp citrus punch Mary Berry is known for.
What To Serve With Mary Berry Lemon Swiss Roll
Swiss roll accompaniments are light, fruit-forward additions frequently served to enhance the delicate citrus notes of the sponge and cream filling. Ideally the fresh raspberries should be macerated in a teaspoon of lemon juice and sugar to create a vibrant syrup that complements the zesty curd.
- A handful of fresh raspberries or blueberries
- A dollop of extra whipped cream on the side
- A hot cup of Earl Grey tea with a slice of lemon
- Mary Berry Lemon Yoghurt Cake (for a lemon-themed dessert table)
How To Store Mary Berry Lemon Swiss Roll
- Refrigerate: Because this cake contains fresh double cream, it must be stored in the refrigerator. Place it in an airtight container for up to two days.
- Moisture: Fatless sponges can dry out quickly. Keeping it in a sealed container helps maintain the moisture, though the caster sugar on the outside may dissolve slightly over time.
- Freeze: You can freeze the sponge (rolled in paper, without the filling) for up to one month. However, it is not recommended to freeze the cake once it is filled with cream and curd, as the cream may separate upon thawing.
Mary Berry Lemon Swiss Roll Nutrition Facts
- Calories: 245 kcal (per slice)
- Carbohydrates: 32g
- Protein: 4g
- Fat: 12g
- Fiber: 0.5g
- Sugar: 24g
Nutrition information is estimated per slice based on eight servings.
FAQs
Cracking usually happens for two reasons: either the cake was over-baked and became too brittle, or it wasn’t rolled while it was still hot. The first “warm roll” is essential for teaching the cake fibers to bend.
Yes, simply replace twenty-five grams of the self-raising flour with cocoa powder. Instead of lemon curd, you can use chocolate ganache or black cherry jam for a Black Forest twist.
No, a Swiss roll is a quick-bake sponge and does not require a water bath. The high heat of the oven (200°C) is necessary to cook the thin layer of batter quickly before it dries out.
Try More Recipes:
- Mary Berry Lemon Cookies Recipe
- Mary Berry Lemon Meringue Roulade Recipe
- Mary Berry Lemon Biscuits Recipe
Mary Berry Lemon Swiss Roll Recipe
Description
A classic, fatless lemon sponge rolled with tangy lemon curd and fresh whipped cream.
Ingredients
Instructions
- Whisk eggs and sugar for ten minutes until thick and pale.
- Fold in sifted flour and lemon zest gently with a metal spoon.
- Bake in a lined tin at 200°C for ten to twelve minutes.
- Turn onto sugared paper and roll tightly while hot.
- Cool completely in the paper.
- Unroll and spread with lemon curd and whipped cream.
- Roll again, dust with icing sugar, and serve.
Notes
- Based on the original recipe from “Mary Berry’s Baking Bible.”
- Do not grease the parchment paper; the sponge needs to “grip” it to rise.
- Use a serrated knife to slice the roll without squashing the cream.
