Mary Berry Chocolate Swiss Roll Recipe

Make your own chocolate Swiss rolls with a delicious blackberry or raspberry jam filling for the ultimate nostalgic indulgence.

What Is Mary Berry Chocolate Swiss Roll?

This Mary Berry Chocolate Swiss Roll is a classic recipe that evokes pleasant memories and is so easy to create that even young bakers can master it.

What Does Mary Berry Chocolate Swiss Roll Taste Like?

Enjoy the rich chocolate taste in a tender, delicious Mary Berry Chocolate Swiss Roll with a Chantilly cream filling that melts in your tongue.

Why You’ll Love Mary Berry Chocolate Swiss Roll?

You’ll love this Mary Berry Chocolate Swiss Roll tried-and-true recipe that has been tested many times over the years:

A moist, spongy cake without becoming dry.
Not dense, but fluffy.
Has a great chocolate flavor and sweetness.

What Is The Best Mary Berry Chocolate Swiss Roll?

The Best Mary Berry Chocolate Swiss Roll is so easy to make that it’s great for kids and is a traditional recipe that evokes pleasant memories. This easy dessert is excellent for hosting guests.

Ingredients Required For Mary Berry Chocolate Swiss Roll

The key ingredients of Mary Berry Chocolate Swiss Roll include large eggs, caster sugar, self-raising flour, cocoa powder, blackberry or raspberry jam, and double cream.

How To Make Mary Berry Chocolate Swiss Roll?

Set the oven’s temperature to 220°C, fan 200°C, gas 7.
Grease and line a 33 x 23cm (13 x 9 in) Swiss roll tin with baking parchment.
Beat the eggs and sugar in a large bowl until the mixture is light and fluffy.
Sift the flour and cocoa into the mixture, mixing them carefully.
Bake for about ten minutes, or until the sponge begins to come away from the pan’s sides.
Sprinkle caster sugar on a work surface and place a piece of cake there while it bakes.
Slide the cake onto the sugar-coated parchment paper. As soon as you can, peel the parchment paper from the bottom of the cake.
In a small skillet, just enough heat is needed to soften the jam enough to distribute.
Carefully unroll the cooled cake. Peel off the parchment paper, add cream cheese and jam, and roll it up again.

How To Serve Mary Berry Chocolate Swiss Roll?

With the parchment inside, tightly roll the cake from the cut end and let it to cool. Just enough heat should be applied to the jam in a small pan to make it spreadable. Unroll the cooled cake carefully. Take off the parchment paper, spread some jam and cream cheese, then roll it again. Serve right way.

What To Serve With Mary Berry Chocolate Swiss Roll?

Serve the Mary Berry Chocolate Swiss Roll plain or with fresh fruit. It would taste great with an ice cream scoop.

Mary Berry Chocolate Swiss Roll Variations

A thin sheet of sponge cake smeared with jam is rolled into a log form to make a Swiss roll. The end product is a spiral of cake topped with jam, usually served in slices. Some variations include the sponge itself being flavored with tan or other flavors, or whipped cream fillings that are occasionally combined with chopped fresh or dried fruit.

Read More: Mary Berry Plum And Almond Cake

Pro Tips To Make Perfect Mary Berry Chocolate Swiss Roll

Press parchment paper into the jelly roll pan, leaving an additional inch extending over the sides. This will make it easier to roll because you can grab the parchment instead of the hot baked cake.
Avoid baking the cake too long! The sponge is done when the top springs back when touched, which should take about a few minutes.
When the cake is done baking, roll it out right away—be careful—it will be hot! Warm cake will make it more pliable and prevent cracks in the finished product.

How To Store Leftover Mary Berry Chocolate Swiss Roll?

The leftover Mary Berry Chocolate Swiss Roll with just jam inside will keep for a few days in an airtight container, however the first day will be its best. Within a day or two, serve your Swiss roll that has been filled with whipped cream, and store it in the refrigerator. It may be frozen for a month or two after rolling and cooling. Simply wrap it in clingfilm.

Mary Berry Chocolate Swiss Roll Recipe

Mary Berry Chocolate Swiss Roll Ingredients

For the cake:

For the filling:

Mary Berry Chocolate Swiss Roll Instructions

Step 1: Preheat the oven to 220°C, fan 200°C, gas 7. Line a 33 by 23cm (13 by 9 in) Swiss roll tin with baking parchment and grease it.

Step 2: In a large bowl, beat together the eggs and sugar until the mixture is light and frothy and the whisk leaves a trace when removed. While gently incorporating the flour and cocoa into the mixture, sift them in.

Step 3: After the mixture has been turned into the prepared tin, gently shake it to help it level out and ensure that it distributes equally into the corners.

Step 4: While the cake is baking, dust a work surface with caster sugar and place a piece of baking paper slightly larger than the tin.

Step 5: Turn the cake out onto the parchment covered with sugar. Peel off the parchment paper from the bottom of the cake as soon as possible.

Step 6: Using a sharp knife, trim the edges of the sponge, being careful not to cut all the way through.. With the parchment inside, tightly roll the cake from the cut end and let it to cool.

Step 7: Just enough heat should be applied to the jam in a small pan to make it spreadable. Unroll the cooled cake carefully.

Step 8: Take off the parchment paper, spread some jam and cream cheese, then roll it again.

Mary Berry Chocolate Swiss Roll Nutrition Facts

Calories: 470 kcal
Protein: 9.4 grams
Fat: 34 grams
Fiber: 3.8 gram
Sodium: 161 mg
Sugar: 27.6 grams
Carbohydrate: 30 grams
Cholesterol: 159 mg
Saturated Fat: 20 grams
Unsaturated Fat: 5 grams
Trans Fat: 1 grams

NOTES

Nutrition values are an estimate only.

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Frequently Asked Questions

What Makes It Known As “Swiss Roll”?

The phrase “Swiss roll” has unclear roots; despite its name, the cake is said to have originated in Central Europe, likely in Austria or Slovenia. It seems to have originated in the 1800s, much like Victoria sponge, doughnuts, and Battenberg cake.

How Should A Swiss Roll Be Rolled?

Use your fingers at the ends to assist in creating the first crease, and maintain some tension in the paper to hold the roll along its length. To roll the sponge, lift the baking paper up and forward. Gently press down on the sponge with the paper to ensure a tight roll. Place the rolled cake on its edge and take off the parchment paper.

How Can I Roll A Swiss Roll Without It Breaking?

Rolling it up carefully when it’s still warm, helps prevent cracking. In addition, let the cake roll to cool completely at room temperature during the first cooling period (before to unrolling and filling). It tends to crack when you unroll it to spread the contents over a chilly surface.

When Preparing A Swiss Roll, What Could Go Wrong?

Avoid Overfilling and Over-rolling: Use whipped cream or another light, airy filling that won’t put too much strain on your cake when it’s wrapped back up. Don’t roll your cake back up too tightly either. This will cause the cake to extend beyond its breaking point and result in cracks.

Conclusion

A classic Mary Berry Chocolate Swiss Roll recipe that brings back happy memories is so easy to make even for inexperienced bakers. Enjoy the rich chocolate flavor of a soft, mouthwatering Swiss Roll with a filling that melts in your mouth.

NICE TO MEET YOU!

Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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Mary Berry Chocolate Swiss Roll Recipe

Contents

What Is Mary Berry Chocolate Swiss Roll?

What Does Mary Berry Chocolate Swiss Roll Taste Like?

Why You’ll Love Mary Berry Chocolate Swiss Roll?

What Is The Best Mary Berry Chocolate Swiss Roll?

Ingredients Required For Mary Berry Chocolate Swiss Roll

How To Make Mary Berry Chocolate Swiss Roll?

How To Serve Mary Berry Chocolate Swiss Roll?

What To Serve With Mary Berry Chocolate Swiss Roll?

Mary Berry Chocolate Swiss Roll Variations

Pro Tips To Make Perfect Mary Berry Chocolate Swiss Roll

How To Store Leftover Mary Berry Chocolate Swiss Roll?

Mary Berry Chocolate Swiss Roll Recipe