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Mary Berry Chocolate Swiss Roll

Mary Berry Chocolate Swiss Roll
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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

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chocolate-swiss-roll/