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Mary Berry Chocolate Swiss Roll

Mary Berry Chocolate Swiss Roll
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Mary Berry Chocolate Swiss Roll is a light chocolate sponge baked in a shallow tray, then rolled while warm and filled with chocolate buttercream or whipped cream. The result is a soft, rolled cake with a beautiful swirl and melt-in-your-mouth texture.

Ingredients

Scale

For the Sponge:

  • 100g caster sugar

  • 100g self-raising flour

  • 4 large eggs

  • 2 tbsp cocoa powder

  • ½ tsp baking powder

  • 1 tbsp warm water

For the Filling (Chocolate Buttercream):

  • 100g butter (softened)

  • 150g icing sugar

  • 2 tbsp cocoa powder

  • 1 tbsp milk

Optional Toppings:

  • Icing sugar for dusting

  • Melted chocolate drizzle

Instructions

Step 1: Prepare the tray

Line a Swiss roll tin with baking parchment to prevent sticking and make rolling easier.

Step 2: Whisk eggs and sugar

Beat the eggs and caster sugar for 5–7 minutes until pale, thick, and doubled in volume.

Step 3: Fold in dry ingredients

Sift flour, cocoa powder, and baking powder, then fold them gently into the egg mixture to keep the sponge airy.

Step 4: Add warm water

Stir in the warm water to loosen the batter slightly, helping the sponge stay moist.

Step 5: Spread and bake

Pour the batter into the tin, spread evenly, and bake at 200°C (400°F) for 8–10 minutes until springy.

Step 6: Prepare the rolling towel

Lay a clean tea towel on the counter and dust lightly with icing sugar to prevent sticking.

Step 7: Roll the sponge while warm

Flip the sponge onto the towel, peel off the parchment, and roll it up gently from the short side. Allow it to cool fully in this shape.

Step 8: Make the filling

Beat the butter, icing sugar, cocoa powder, and milk until smooth and creamy.

Step 9: Unroll and fill

Carefully unroll the cooled sponge, spread the chocolate filling, and roll it back up tightly.

Step 10: Finish and serve

Dust with icing sugar or drizzle with chocolate before slicing.

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