Mary Berry’s Chocolate Swiss Roll is a classic, light, and indulgent dessert that combines a soft chocolate sponge with a creamy filling. Perfect for any occasion, this elegant roll is easier to make than you might think and offers a deliciously chocolatey flavor in each bite.
What Is Mary Berry’s Chocolate Swiss Roll?
Mary Berry’s Chocolate Swiss Roll features a thin, airy chocolate sponge rolled around a creamy filling. This light and fluffy cake is typically filled with whipped cream or buttercream, creating a delightful balance of chocolate richness and creaminess. It’s perfect as a tea-time treat, dessert, or festive table centerpiece.
Other Popular Recipes
Why You’ll Love This Recipe
- Light and Airy: The sponge is soft and light, with a melt-in-your-mouth texture.
- Classic Flavor Combination: The rich chocolate sponge and creamy filling are timeless.
- Elegant Presentation: Its beautiful swirled appearance makes it impressive for guests.
- Quick to Bake: Only takes about 8-10 minutes to bake.
- Customizable Fillings: Try different fillings to create your own version.
Ingredients Needed to Make Mary Berry’s Chocolate Swiss Roll
For the Chocolate Sponge
- 100g caster sugar – Sweetens the sponge and keeps it light.
- 3 large eggs – Provides structure and help the sponge rise.
- 75g self-raising flour – Adds structure to the cake.
- 2 tbsp cocoa powder – Adds chocolate flavor to the sponge.
- 1 tsp vanilla extract – Enhances the overall flavor.
For the Cream Filling
- 150ml double cream – Whipped to a light, airy consistency for the filling.
- 1 tbsp icing sugar – Sweetens the cream slightly.
- ½ tsp vanilla extract – Adds a subtle vanilla flavor.
For Dusting
- Icing sugar – To dust the finished roll for a decorative touch.
Equipment Needed
- Mixing bowls – For combining ingredients.
- Electric mixer or whisk – To beat the eggs and sugar to a fluffy consistency.
- Swiss roll tin (about 33x23cm / 13×9 inches) – The ideal size for this cake.
- Spatula – For spreading batter and filling.
- Parchment paper – To line the tin for easy removal.
Instructions to Make Mary Berry’s Chocolate Swiss Roll
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 200°C (180°C fan) or 400°F. Grease a Swiss roll tin and line it with parchment paper, making sure the paper hangs slightly over the edges for easy removal.
Step 2: Beat Eggs and Sugar
In a mixing bowl, whisk the eggs and caster sugar together with an electric mixer until the mixture is pale, thick, and fluffy. This will take about 5 minutes and is essential for creating a light sponge.
Step 3: Fold in the Dry Ingredients
Sift the self-raising flour and cocoa powder into the egg mixture. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air you have incorporated. Add the vanilla extract and fold until just combined.
Step 4: Pour and Spread the Batter
Pour the batter into the prepared Swiss roll tin, spreading it evenly to reach the edges. Smooth the top with a spatula to ensure it bakes evenly.
Step 5: Bake the Sponge
Bake in the preheated oven for 8-10 minutes, or until the sponge is set and springs back when lightly touched. The cake should be soft and light, so avoid overbaking.
Step 6: Roll the Sponge
While the sponge is baking, place a sheet of parchment paper on a clean surface and dust it lightly with icing sugar. Once the sponge is baked, carefully turn it out onto the sugared parchment paper. Peel off the lining paper from the sponge, then roll the cake up tightly with the parchment paper from one short end. Allow it to cool completely in this rolled shape, which helps prevent cracking later.
Step 7: Prepare the Cream Filling
In a bowl, whip the double cream, icing sugar, and vanilla extract until it reaches soft peaks. Be careful not to overwhip, as it should be light and spreadable.
Step 8: Unroll and Fill
Once the sponge has cooled, carefully unroll it. Spread the whipped cream evenly over the sponge, leaving a small border around the edges to prevent it from spilling out when rolled.
Step 9: Re-Roll the Cake
Gently roll the sponge back up, without the parchment paper, keeping it tight. Place the roll seam-side down to help it hold its shape.
Step 10: Dust and Serve
Dust the top of the Chocolate Swiss Roll with icing sugar. Slice and serve it on a platter, or refrigerate it until ready to serve.
What Goes Well with Mary Berry’s Chocolate Swiss Roll
- Fresh Berries: Adds a burst of freshness and color to each serving.
- Chocolate Sauce: Drizzle over slices for an extra layer of richness.
- Vanilla Ice Cream: Complements the chocolate and cream filling.
- Whipped Cream: For an extra dollop of creaminess.
- Mint Leaves: Adds a touch of freshness and color.
- Crushed Nuts: Sprinkle on top for a crunchy texture.
Expert Tips for the Best Chocolate Swiss Roll
- Beat the Eggs Well: Whisk until the mixture is thick and pale to achieve a light and fluffy sponge.
- Roll While Warm: Rolling the sponge while warm helps it hold its shape and reduces the risk of cracking.
- Use a Gentle Hand with Folding: Carefully fold in the dry ingredients to retain as much air as possible.
- Chill for Clean Slices: Refrigerate the roll briefly before slicing for neater pieces.
- Experiment with Fillings: Add a layer of jam, Nutella, or fresh fruit for variety.
Easy Variations of Mary Berry’s Chocolate Swiss Roll
- Chocolate Ganache Topping: Cover the roll with chocolate ganache for a richer flavor.
- Chocolate Buttercream: Use chocolate buttercream instead of whipped cream for a denser filling.
- Fruit and Cream Filling: Add chopped strawberries or raspberries to the cream for a fruity twist.
- Coffee-Flavored Swiss Roll: Add a teaspoon of instant coffee powder to the sponge for a mocha flavor.
- Nutty Chocolate Swiss Roll: Add a layer of chopped hazelnuts or almonds to the filling for a bit of crunch.
Best Practices to Store Mary Berry’s Chocolate Swiss Roll
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze for Longer Storage: Wrap the unfilled sponge in plastic wrap and freeze for up to 1 month. Thaw before filling and serving.
- Serve Chilled or at Room Temperature: This Swiss roll is delicious and served slightly chilled or at room temperature.
How Can I Make Mary Berry’s Chocolate Swiss Roll Healthier?
- Reduce Sugar: Use a natural sweetener or reduce the sugar in the sponge and filling.
- Use Greek Yogurt Filling: Substitute whipped cream with Greek yogurt for a lighter filling.
- Use Whole Wheat Flour: Replace part of the flour with whole wheat flour for added fiber.
- Skip the Extra Toppings: Enjoy it plain to reduce added sugar and calories.
Nutrition Value (Per Serving)
- Calories: 220 kcal
- Fat: 12g
- Carbohydrates: 24g
- Protein: 4g
- Fiber: 1g
FAQs
How Do I Prevent My Chocolate Swiss Roll from Cracking?
To prevent cracking, roll the sponge while it’s still warm using parchment paper. Rolling it while warm helps the cake “remember” the shape, making it easier to re-roll with the filling later. Avoid overbaking, as a dry sponge is more likely to crack.
Can I Make the Chocolate Swiss Roll Ahead of Time?
Yes, you can make the sponge and even fill it up to a day in advance. Wrap the completed roll in plastic wrap and refrigerate until ready to serve. Add any final toppings or icing sugar dusting just before serving for the best presentation.
What Type of Filling Works Best for Chocolate Swiss Roll?
Whipped cream is the classic choice, but other fillings like chocolate buttercream, jam, or cream cheese frosting work well too. For a fruity twist, add fresh berries or a layer of raspberry or strawberry jam beneath the cream.
Can I Freeze Chocolate Swiss Roll?
Yes, you can freeze Chocolate Swiss Roll. Wrap the filled and rolled cake tightly in plastic wrap and store it in an airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving for best results.
Final Words
Mary Berry’s Chocolate Swiss Roll is a classic, indulgent treat that’s light, fluffy, and beautifully balanced with a creamy filling. Its chocolatey flavor and elegant swirl make it perfect for celebrations or a cozy afternoon tea. With a few simple steps, you can create this show-stopping dessert that’s sure to impress!
More Recipes By British Baking Recipes
Print
Mary Berry Chocolate Swiss Roll
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: British
Description
Mary Berry’s Chocolate Swiss Roll features a thin, airy chocolate sponge rolled around a creamy filling. This light and fluffy cake is typically filled with whipped cream or buttercream, creating a delightful balance of chocolate richness and creaminess. It’s perfect as a tea-time treat, dessert, or festive table centerpiece.
Ingredients
For the Chocolate Sponge
- 100g caster sugar – Sweetens the sponge and keeps it light.
- 3 large eggs – Provides structure and help the sponge rise.
- 75g self-raising flour – Adds structure to the cake.
- 2 tbsp cocoa powder – Adds chocolate flavor to the sponge.
- 1 tsp vanilla extract – Enhances the overall flavor.
For the Cream Filling
- 150ml double cream – Whipped to a light, airy consistency for the filling.
- 1 tbsp icing sugar – Sweetens the cream slightly.
- ½ tsp vanilla extract – Adds a subtle vanilla flavor.
For Dusting
- Icing sugar – To dust the finished roll for a decorative touch.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 200°C (180°C fan) or 400°F. Grease a Swiss roll tin and line it with parchment paper, making sure the paper hangs slightly over the edges for easy removal.
Step 2: Beat Eggs and Sugar
In a mixing bowl, whisk the eggs and caster sugar together with an electric mixer until the mixture is pale, thick, and fluffy. This will take about 5 minutes and is essential for creating a light sponge.
Step 3: Fold in the Dry Ingredients
Sift the self-raising flour and cocoa powder into the egg mixture. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the air you have incorporated. Add the vanilla extract and fold until just combined.
Step 4: Pour and Spread the Batter
Pour the batter into the prepared Swiss roll tin, spreading it evenly to reach the edges. Smooth the top with a spatula to ensure it bakes evenly.
Step 5: Bake the Sponge
Bake in the preheated oven for 8-10 minutes, or until the sponge is set and springs back when lightly touched. The cake should be soft and light, so avoid overbaking.
Step 6: Roll the Sponge
While the sponge is baking, place a sheet of parchment paper on a clean surface and dust it lightly with icing sugar. Once the sponge is baked, carefully turn it out onto the sugared parchment paper. Peel off the lining paper from the sponge, then roll the cake up tightly with the parchment paper from one short end. Allow it to cool completely in this rolled shape, which helps prevent cracking later.
Step 7: Prepare the Cream Filling
In a bowl, whip the double cream, icing sugar, and vanilla extract until it reaches soft peaks. Be careful not to overwhip, as it should be light and spreadable.
Step 8: Unroll and Fill
Once the sponge has cooled, carefully unroll it. Spread the whipped cream evenly over the sponge, leaving a small border around the edges to prevent it from spilling out when rolled.
Step 9: Re-Roll the Cake
Gently roll the sponge back up, without the parchment paper, keeping it tight. Place the roll seam-side down to help it hold its shape.
Step 10: Dust and Serve
Dust the top of the Chocolate Swiss Roll with icing sugar. Slice and serve it on a platter, or refrigerate it until ready to serve.
