Mary Berry Chocolate Swiss Roll Recipe

This light, airy Mary Berry Chocolate Swiss Roll is made with cocoa powder, self-raising flour, and fresh cream, ready in just under an hour. The soft sponge rolls beautifully around a thick layer of whipped cream to create a striking swirl. I love making this classic for weekend afternoon tea.

What I Learned Making This

The fear of cracking is real when it comes to rolling out a sponge cake. I used to let the sponge cool completely before attempting to shape it, which resulted in a broken, crumbled mess.

I quickly learned that scoring the warm edge and rolling it while still hot trains the cake to hold its shape. Now I get a neat spiral every time without any panic.

Mary Berry Chocolate Swiss Roll Ingredients

• 4 large eggs
• 100g caster sugar (plus extra for dusting)
• 65g self-raising flour
• 40g cocoa powder
• 250ml double cream
• 1 tsp vanilla extract

How To Make Mary Berry Chocolate Swiss Roll

1. Prepare the tin: Preheat your oven to 220C (200C fan) and line a 33x23cm Swiss roll tin with baking parchment.
2. Whisk the eggs: In a large bowl, whisk the eggs and caster sugar until pale, fluffy, and thick enough to leave a trail.
3. Fold the dry ingredients: Sift the self-raising flour and cocoa powder together, then gently fold them into the egg mixture using a metal spoon.
4. Bake the sponge: Pour the batter into the tin, spread it evenly, and bake for 10 to 12 minutes until springy to the touch.
5. Roll the hot cake: Turn the baked cake onto a piece of parchment dusted with sugar, score one short edge, and roll it up tightly. Let it cool completely.
6. Fill and re-roll: Unroll the cooled sponge, spread the whipped double cream over the surface, and re-roll it tightly.

Recipe Tips

• Use a metal spoon: A metal spoon cuts through the batter better than a wooden one, keeping the air in the mixture.
• Roll while hot: Rolling the sponge immediately after it comes out of the oven prevents deep cracks from forming.
• Do not overbake: The sponge cooks very quickly; leaving it in too long dries it out and makes it snap when rolling.

What To Serve With Chocolate Swiss Roll

Serve this classic cake with a hot cup of Earl Grey tea or fresh coffee. A side of fresh strawberries or raspberries cuts through the rich chocolate nicely.

How To Store

Keep the filled Swiss roll in an airtight container in the fridge for up to 3 days. Since it contains fresh cream, it should not be left at room temperature for long.

FAQs

Why did my Swiss roll crack?

Cracking usually happens if the sponge is overbaked or cooled flat before rolling. Always roll it while it is still warm.

Can I freeze this cake?

You can freeze the unfilled chocolate sponge for up to a month. Thaw it at room temperature before adding the fresh cream.

Can I use plain flour?

Self-raising flour gives the best airy lift for this recipe. However, you can use plain flour mixed with 1 teaspoon of baking powder as a substitute.

Nutrition

• Calories: 240 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 60mg
• Total Carbohydrate: 24g
• Protein: 5g

Try More Recipes:

• Mary Berry Chocolate Torte Recipe
• Mary Berry Chocolate Tart Recipe
• Mary Berry Chocolate Birthday Cake Recipe