Mary Berry’s Chocolate Swiss Roll: Simple Recipe

Indulging in a classic British chocolate Swiss roll is a treat for the senses, and none more so than the version perfected by Mary Berry. This delicious dessert is a testament to Berry’s expertise in creating confections that are as delightful to look at as they are to eat.

With its soft, moist chocolate sponge that envelops a generous layer of whipped cream, this Swiss roll recipe is the ultimate in-home baking indulgence.

Ingredients and Preparation

This section will guide you through selecting premium ingredients and mastering the techniques necessary to craft Mary Berry’s renowned chocolate Swiss roll, a showstopper from the Great British Bake Off. Let’s ensure you have the know-how from mixing to baking for this delightful treat.

Ingredients

• 4 lrg Eggs
• 100 g Caster sugar
• 65 g Self-Raising Flour
• 40 g Cocoa

Swiss Roll Filling

• 300 ml Double cream (whipped) OR use buttercream.
• 2 tbsp Strawberry Jam (optional)

Selecting the Right Ingredients

Opt for top-quality large eggs and unsalted butter at room temperature, as these foundational ingredients affect the lightness of the sponge.

Ensure you have all-purpose flour or self-rising flour for structure, and cocoa powder for that rich chocolate flavour.

Caster sugar or granulated sugar will add the necessary sweetness, and a pinch of salt enhances all the flavours within your chocolate sponge.

How to make a chocolate swiss roll

• Preheat the oven to 220℃/200℃fan/425℉/Gas 7. Grease and line a 33 x 23 cm Swiss roll tin with baking paper.
• Whisk the eggs and sugar in a large bowl until light and frothy (2-3 min). Sift the flour and cocoa into the mixture and fold in gently. Turn into the tin and level out. Bake in the oven for 10 minutes.
• Meanwhile, place some baking paper (bigger than the tin) onto a work surface and sprinkle with caster sugar.
• Invert the cake onto the sugared paper. Gently peel off the baking paper that’s already on. Trim the edges of the sponge with a sharp knife and score mark 2.5cm from one shorter edge, but don’t cut right through. Roll up the cake firmly from the cut end, with the paper inside and leave to cool.
• If you are using jam, warm it up in the microwave so it spreads easily. Make sure it’s not too hot, or it will soak the sponge.
• Unroll the cake, remove the paper, spread with jam and whipped cream and re-roll.

Gluten-Free Adaptation

For a gluten-free chocolate Swiss roll, substitute gluten-free flour for the regular flour.

Keep a close eye on your prepared tin in the oven, as gluten-free flour can affect baking time and texture.

Every remaining step, from the large mixing bowl technique to the final roll in the cling film, remains identically delightful for everyone at your table.

Serving and Storage

When you’ve mastered the art of Mary Berry’s Chocolate Swiss Roll, the final touches in serving and presentation become key, along with proper storage to maintain its sweet, buttery flavour.

Slicing and Presentation

To slice the chocolate Swiss roll with precision, use a sharp knife to create clean cuts.

Begin by making a small diagonal snip at the cut end to help you achieve that classic roll look.

Serve the slices on a serving plate; they are best enjoyed at room temperature to appreciate the full richness of the chocolate.

For an extra indulgent touch, drizzle with chocolate ganache or dust with sifted icing sugar before serving to delight the chocolate lovers among your guests.

Storage Tips

Proper storage is essential to maintain the sweetness and lightness of the sponge.

To store, wrap the Swiss roll in cling film and keep it in a cool, dry place if you plan to eat it within a couple of days.

For longer storage, don’t use fresh cream use buttercream for the filling and freeze the Swiss roll by wrapping it in both cling film and foil to protect it from freezer burn.

When you’re ready to enjoy it, thaw the swiss roll in the fridge overnight or at room temperature for a few hours.

Remember, a frozen chocolate swiss roll can keep for up to a month, so you can savour this delicious treat for a long time.

Frequently Asked Questions

Discover the answers to some of the most commonly asked questions about crafting Mary Berry’s indulgent Chocolate Swiss Roll, ensuring you achieve a dessert that’s as delightful as the one made by Britain’s beloved baking queen.

What are the essential ingredients for Mary Berry’s Chocolate Swiss Roll?

For Mary Berry’s Chocolate Swiss Roll, you’ll need basic ingredients such as egg yolks, cocoa powder, and caster sugar. A Swiss roll tin is essential for giving this chocolate treat its characteristic shape.

How can one ensure the Swiss roll does not crack during the rolling process?

To prevent the Swiss roll from cracking, be sure to roll it while it’s warm, using a dry tea towel to help create the signature spiral. A gentle shake of the prepared tin before baking can ensure an even layer, reducing the risk of cracks.

What is Mary Berry’s technique for achieving a perfectly moist Swiss roll?

Mary Berry’s technique involves beating the eggs and sugar at a high speed in a large mixing bowl until voluminous and frothy. Adding a small palette knife of hot water to the chocolate mixture can also contribute to the lightness of the sponge, keeping it moist.

Can Mary Berry’s Chocolate Swiss Roll be made in advance, and if so, how should it be stored?

Yes, you can prepare Mary Berry’s Chocolate Swiss Roll in advance. Wrap it in cling film and refrigerate. For longer storage, a Swiss roll can be frozen, then defrosted at room temperature before serving.

What are some variations to the classic Chocolate Swiss Roll recipe that Mary Berry might recommend?

Mary Berry might suggest enriching the chocolate Swiss roll with different fillings, like whipped cream infused with Baileys Irish Cream Liqueur, or trying a lemon curd variation for a fresh twist.

How does the baking time of a Swiss roll differ from that of other chocolate sponge cakes?

Due to its thin shape, Swiss rolls have a shorter baking time. Typically, they take 8-10 minutes in a preheated oven.

Unlike thicker chocolate sponge cakes, this ensures a golden brown finish without drying out the delicate sponge.