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Mary Berry Swiss roll
cookingwithmykids

Mary Berry Swiss roll

5 from 2 votes
A classic bake that brings with it a nice sense of nostalgia, this Mary Berry Swiss roll is so simple to bake it's perfect for children.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling and rolling time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Afternoon tea, Dessert
Cuisine: austrian, British
Calories: 103
Ingredients Method Video Notes

Ingredients
  

  • 4 eggs
  • 100 g (½ cup) caster sugar
  • 100 g (2/3 cup) self raising flour*
For the filling
  • 4 tbsp jam raspberry or strawberry

Method
 

  1. How to make a Swiss roll
Preheat your oven to 220C / 200C Fan / 425F.
  1. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and then line it with baking or parchment paper.
Whisk the eggs and sugar together
  1. Crack the eggs into a small bowl. Put them into a large mixing bowl or free-standing mixer.
  2. Now measure out the sugar and add that to the mixing bowl with your eggs.
  3. Whisk the eggs and sugar together until they are light and frothy. It'll take a good few minutes. You can test that it's done by lifting the whisk out of your bowl – it should leave a trail in the mixture below.
Add the flour
  1. Measure out the flour, then sift it into your mixing bowl.
  2. Using a spatula, gently fold the flour into your egg/sugar mixture. Make sure you can't see any flour left at the bottom of your mixture.
Bake the sponge
  1. Pour the mixture into your prepared Swiss roll tin. Gently turn and shake your tin so the mixture flows into all the corners of the tin, and is level across the tin.
  2. Bake the sponge in the oven for 8 – 10 minutes. It's ready when the sponge has turned a nice golden shade of brown and is starting to shrink away from the edges of the tin.
Prepare the Swiss roll
  1. While the cake is cooking put a clean tea towel down on your work surface. Put a piece of baking paper / parchment paper, slightly bigger than the size of your Swiss roll tin on top. Finally, sprinkle some caster sugar (about 1 tbsp) on top.
Make the Swiss roll
  1. Remove the cake from the oven and turn it out onto the baking paper.
  2. Now, very carefully peel the baking paper off the bottom of your sponge. Then trim the edges of your sponge with a sharp knife so you have a nice neat rectangle.
  3. Score a line 2cm (just under an inch) from the short edge of your sponge. Don't cut all the way through it – just enough to leave a mark.
  4. Finally, from your score mark, roll your Swiss roll sponge up. Use your tea towel to help you, then leave the sponge to cool.
Fill the Swiss roll
  1. Once your sponge has cooled, unroll it then spread the jam in the middle with a knife of the back of a spoon.
  2. Roll the cake up again, nice and tightly.
  3. Sprinkle with icing sugar (optional) serve and enjoy.

Video

Notes

If you don't have any self raising flour, simply use plain flour and add 2/3 tsp of baking powder.