Mary Berry Raspberry Swiss Roll: Recipe

I’m telling you the Mary Berry Jam Swiss Roll Recipe produces a sponge so light and a jam ribbon so perfectly balanced you’ll have to keep scrolling to see how it’s done.

I’m obsessed with Mary Berry’s Raspberry Swiss Roll because it tastes like magic without the show-off. I love the light sponge and that smear of raspberry jam that leaks a little when you slice it.

I enjoy how the sponge is airy but still holds together, and I adore the dusting of icing sugar that makes it look stupidly simple. But don’t get me started on the balance of sweet and tart.

I crave it at stupid hours. This Swiss Roll Recipe is my go-to when I want something that’s classic, honest and impossible not to pick at every time.

Ingredients

• Eggs give lift and richness, hold the sponge together so it doesn’t fall apart.
• Sugar sweetens and makes the crumb tender, you’ll get that light soft bite.
• Flour gives structure without heaviness, basically makes the roll springy.
• Salt sharpens the sweetness, plus it brings out the jam and vanilla.
• Vanilla adds a warm scent, it’s subtle but really nice.
• Jam adds tang and sticky moisture, basically the fruity heart of the roll.
• Icing sugar gives a pretty dusting and gentle extra sweetness on top.
• A little butter or spray stops sticking, plus helps the roll release cleanly.

Ingredient Quantities

• 3 large eggs, at room temperature
• 85g caster sugar
• 85g self raising flour, sifted
• pinch of salt
• 1 tsp vanilla extract (optional but nice)
• about 4 tbsp raspberry jam, smooth or slightly chunky works
• icing sugar, for dusting
• a little butter or non stick spray, for the baking tin

How to Make this

1. Preheat the oven to 220C (425F, Gas 7) or 200C for a fan oven and butter or spray a Swiss roll tin, then line it with greaseproof paper.

2. Put the 3 large room temperature eggs and 85g caster sugar in a bowl and whisk vigorously until the mixture is very thick, pale and falling in ribbons when the whisk is lifted, this usually takes 5 to 8 minutes by hand or less with an electric whisk.

3. Gently fold in the 85g sifted self raising flour and a pinch of salt using a spatula, try not to knock out the air, and add 1 tsp vanilla extract if using.

4. Spread the batter evenly into the prepared tin with a spatula, smoothing the top but dont press it down, then bake in the centre of the oven for about 8 to 12 minutes until lightly golden and springs back when touched.

5. While the sponge bakes, lay out a clean tea towel and dust it well with icing sugar to stop the cake sticking and to give a bit of sweetness to the outside.

6. As soon as the sponge is out of the oven, loosen the edges with a knife, turn the hot sponge out onto the sugared tea towel, peel off the greaseproof paper, then roll the sponge up in the towel from the short side, rolling fairly tightly but not crushing it; leave to cool completely while rolled.

7. Once cooled, unroll the sponge carefully, spread about 4 tablespoons of raspberry jam evenly over the surface leaving a small edge unmarmaladed so the seam seals nicely.

8. Re-roll the sponge without the towel, trying to keep it neat and even, then trim the ends if you want a neater presentation.

9. Dust the finished roll with icing sugar, slice with a serrated knife and serve; store loosely wrapped in cling film to keep it soft.

Equipment Needed

1. Oven (preheated to 220C or 200C fan)
2. Swiss roll tin (about 23x33cm) lined with greaseproof paper
3. Large mixing bowl (for whisking the eggs and sugar)
4. Whisk (hand or electric)
5. Spatula for folding and spreading the batter
6. Sieve for the flour and dusting icing sugar if you want finer texture
7. Clean tea towel, well dusted with icing sugar for rolling the sponge
8. Sharp knife, preferably serrated, for trimming and slicing
9. Cling film or foil for storing the finished roll

FAQ

Mary Berry Raspberry Swiss Roll: Recipe Substitutions and Variations

• 3 large eggs → 3 tbsp aquafaba (the liquid from a can of chickpeas), whisked till fluffy. Works well for a light sponge, but it can be a bit wetter so fold gently.
• 85g caster sugar → 85g superfine or regular granulated sugar blitzed briefly in a blender. Caster is best, but finely ground granulated does the job.
• 85g self raising flour → 85g plain/all purpose flour + 1 1/2 tsp baking powder sifted in. Gives the same lift, just mix them well so it’s even.
• about 4 tbsp raspberry jam → 4 tbsp strawberry jam, lemon curd, or whipped cream with a spoon of crushed fresh raspberries for a fresher filling.

Pro Tips

1) Use warm eggs, really. If theyre cold the sponge wont rise as well, so take them out 30 mins before you start. Whisking takes longer by hand, but it gives you more control, so dont rush it.

2) Fold in the flour super gently, like youre tucking a baby in. If you knock the air out youll get a dense roll, so stop once you cant see big streaks of flour any more.

3) Roll it when its hot and straight out of the tin, that step is key to avoid cracking later. Dust the towel generously with icing sugar so the sponge wont stick, and roll fairly tight but not squashing it.

4) For neater slices chill the rolled cake for 20-30 mins wrapped loosely in cling film before cutting, and use a serrated knife with a gentle sawing motion. Trimming the ends makes it look bakery-finished.