Mary Berry Swiss Roll Recipe: Light, Fluffy, and Delicious

This Swiss Roll Mary Berry is a soft, spongy delight filled with fruity jam that makes it a perfect tea-time treat or a quick dessert for any occasion.

I remember the first time I tried Swiss Roll Mary Berry—it felt like magic. Watching the soft sponge roll up with a layer of sweet jam was so satisfying. It’s one of those desserts that looks like it took hours but is actually super quick to make. Whether you’re baking for a family get-together or just want something fun to enjoy with your coffee, this Swiss Roll never disappoints.

Ingredients

For the sponge:

• 4 extra-large eggs
• 1 cup (115g) all-purpose flour
• 1 cup + 1 tbsp (115g) sugar
• 1½ tsp baking powder
• ¼ tsp salt

For the filling:

• 5 tbsps strawberry or raspberry jam
• Extra sugar for sprinkling

Instructions

1. Get the oven and pan ready:

Preheat your oven to 375°F (190°C). Grease a 13×9-inch Swiss roll tin and line it with parchment paper, leaving a little extra over the edges for easy lifting later.

2. Whisk the eggs and sugar:

Crack the eggs into a large bowl and whisk them with the sugar for about 5–7 minutes. You’re aiming for a thick, fluffy mixture that leaves ribbons when you lift the whisk.

3. Add the dry ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this into the egg mixture a little at a time. Be careful not to overmix—you want to keep as much air in the batter as possible.

4. Bake the sponge:

Pour the batter into your prepared tin and spread it out evenly with a spatula. Bake for 10–12 minutes or until the sponge is golden and springs back when you lightly press it.

5. Roll the sponge:

While the sponge is still warm, lay a clean sheet of parchment paper on your work surface and sprinkle it with sugar. Carefully turn the sponge onto the sugared paper and peel off the parchment from the back. Roll it up loosely with the parchment and let it cool completely in this rolled shape.

6. Add the filling:

Once cooled, gently unroll the sponge. Spread the jam evenly over the entire surface, leaving a small border around the edges to avoid spillage.

7. Roll it back up:

Re-roll the sponge tightly but gently, this time without the parchment. Place it seam-side down on a serving plate.

8. Serve:

Dust the roll with a little extra sugar for a simple finish. Slice and enjoy this light, jam-filled treat!

Nutritional Value (Per Serving)

If you’re a fan of Mary Berry’s delightful desserts, don’t miss our guide to Mary Berry Cappuccino Cake: A Tasty Twist on Coffee-Flavored Cakes. It’s a must-try for coffee lovers and a perfect companion to your Swiss Roll baking adventure!

Conclusion

This Swiss Roll Mary Berry is proof that desserts don’t have to be complicated to be impressive. The soft sponge and sweet jam filling make it a hit every single time. It’s perfect for tea, parties, or even as a little afternoon pick-me-up. Once you try it, I’m sure it’ll become one of your favorite recipes, too. Enjoy baking this classic treat! 

Marry Berry Swiss Role Recipe

Enjoy a classic treat with this light and fluffy Swiss Roll layered with sweet jam. Despite its elegant look, it’s surprisingly quick to make—perfect for family gatherings or a cozy coffee break. A soft sponge, rolled and filled with strawberry or raspberry jam, makes every bite satisfying. Follow this easy recipe for a dessert that never disappoints!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Cooling Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: baking

Cuisine: British

Calories: 210

Ingredients Method

Ingredients

  

For the sponge:

• 4 extra-large eggs
• 1 cup 115g all-purpose flour
• 1 cup + 1 tbsp 115g sugar
• 1½ tsp baking powder
• ¼ tsp salt

For the filling:

• 5 tbsps strawberry or raspberry jam
• Extra sugar for sprinkling

Method

 

1. Get the oven and pan ready:
2. Preheat your oven to 375°F (190°C). Grease a 13×9-inch Swiss roll tin and line it with parchment paper, leaving a little extra over the edges for easy lifting later.
3. Whisk the eggs and sugar:
4. Crack the eggs into a large bowl and whisk them with the sugar for about 5–7 minutes. You’re aiming for a thick, fluffy mixture that leaves ribbons when you lift the whisk.
5. Add the dry ingredients:
6. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this into the egg mixture a little at a time. Be careful not to overmix—you want to keep as much air in the batter as possible.
7. Bake the sponge:
8. Pour the batter into your prepared tin and spread it out evenly with a spatula. Bake for 10–12 minutes or until the sponge is golden and springs back when you lightly press it.
9. Roll the sponge:
10. While the sponge is still warm, lay a clean sheet of parchment paper on your work surface and sprinkle it with sugar. Carefully turn the sponge onto the sugared paper and peel off the parchment from the back. Roll it up loosely with the parchment and let it cool completely in this rolled shape.
11. Add the filling:
12. Once cooled, gently unroll the sponge. Spread the jam evenly over the entire surface, leaving a small border around the edges to avoid spillage.
13. Roll it back up:
14. Re-roll the sponge tightly but gently, this time without the parchment. Place it seam-side down on a serving plate.
15. Serve:
16. Dust the roll with a little extra sugar for a simple finish. Slice and enjoy this light, jam-filled treat!