Lucy M. This Mary Berry Lemon Swiss Roll is a light and zesty treat, with soft sponge and tangy lemon curd that’s great for any occasion.
Mary Berry Lemon Swiss Roll is one of those desserts that feels fancy but is surprisingly simple to make. The soft, fluffy sponge and the tangy lemon curd are a match made in heaven. Every time I make this, it’s gone in minutes—people just can’t get enough! It’s perfect for when you want to whip up something quick but still impress everyone.
Ingredients
For the sponge:
- 1 cup + 2 tbsps (120g) all-purpose flour
- 1½ tsps baking powder
- 1 cup + 1 tbsp (115g) sugar
- 4 extra-large eggs
- Zest of 1 lemon, finely grated
- ¼ tsp salt
For the filling:
- 5 tbsps lemon curd
- Extra sugar, for sprinkling
Instructions
1. Preheat and prepare your pan:
Set your oven to 375°F (190°C). Grease a 13×9-inch Swiss roll tin and line it with parchment paper, leaving some overhang on the sides to make it easy to lift the sponge out later.
2. Whisk the eggs and sugar:
In a large bowl, beat the eggs and sugar together with an electric mixer for about 5–7 minutes until the mixture turns pale, thick, and fluffy. You’ll know it’s ready when it leaves a ribbon trail when you lift the whisk.
3. Fold in the zest and dry ingredients:
Gently stir in the lemon zest. In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the air you’ve whipped in.
4. Spread and bake:
Pour the batter into the prepared tin and spread it evenly with a spatula. Bake for 10–12 minutes, or until the sponge is golden and springs back when you press it lightly with your finger.
5. Roll the sponge:
While the sponge is baking, lay a piece of parchment paper on your counter and sprinkle it with sugar. Once the sponge is out of the oven, immediately turn it onto the sugared paper. Peel off the parchment from the back, then trim any uneven edges. Roll the sponge up gently with the parchment and leave it to cool completely.
6. Fill and roll again:
Once the sponge has cooled, carefully unroll it. Spread a generous layer of lemon curd over the entire surface, leaving a small border around the edges. Roll the sponge back up tightly, but without squashing the filling.
7. Serve and enjoy:
Place the Swiss roll seam-side down on a plate. Dust with a little extra sugar, slice it up, and serve. It’s zesty, fluffy, and absolutely delicious!
For an all-time favorite, don’t forget to check out our Double Orange Cake Recipe. It’s every bit as delicious as our famous Mary Berry’s Lemon Swiss Roll.
Mary Berry’s Lemon Swiss Roll
Ingredients
Method
- Set your oven to 375°F (190°C). Grease a 13×9-inch Swiss roll tin and line it with parchment paper, leaving some overhang on the sides to make it easy to lift the sponge out later.
- In a large bowl, beat the eggs and sugar together with an electric mixer for about 5–7 minutes until the mixture turns pale, thick, and fluffy. You’ll know it’s ready when it leaves a ribbon trail when you lift the whisk.
- Gently stir in the lemon zest. In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the air you’ve whipped in.
- Pour the batter into the prepared tin and spread it evenly with a spatula. Bake for 10–12 minutes, or until the sponge is golden and springs back when you press it lightly with your finger.
- While the sponge is baking, lay a piece of parchment paper on your counter and sprinkle it with sugar. Once the sponge is out of the oven, immediately turn it onto the sugared paper. Peel off the parchment from the back, then trim any uneven edges. Roll the sponge up gently with the parchment and leave it to cool completely.
- Once the sponge has cooled, carefully unroll it. Spread a generous layer of lemon curd over the entire surface, leaving a small border around the edges. Roll the sponge back up tightly, but without squashing the filling.
- Place the Swiss roll seam-side down on a plate. Dust with a little extra sugar, slice it up, and serve. It’s zesty, fluffy, and absolutely delicious!
Nutritional Value (Per Serving)
- Calories: 220 kcal
- Protein: 5g
- Carbohydrates: 38g
- Fat: 4g
- Fiber: 1g
- Sugar: 25g
Conclusion
The Mary Berry Lemon Swiss Roll is a true crowd-pleaser. Its soft, delicate sponge and vibrant lemon filling make it a dessert that’s as beautiful as it is delicious. Perfect for tea parties or special occasions, this roll is sure to leave everyone impressed. Happy baking, and enjoy the swirl of citrusy goodness!
