Some desserts are loud and dramatic. Others — like this chocolate Swiss roll — are quietly brilliant. No fuss. Just a light-as-air cocoa sponge wrapped around whipped cream, and a dusting of icing sugar like a little snowfall. My nan used to call it a “posh jam roll,” though she always swapped jam for cream because, in her words, “why be sensible?”
This is one of those bakes that looks fancy but feels familiar. It’s like the edible equivalent of velvet slippers — comforting, soft, and a bit indulgent. Plus, it’s Mary Berry’s recipe, so you already know it works. I’ve made it for birthdays, Tuesday nights, and once — when I was sad and wanted to eat cake straight off the parchment paper. No regrets.
Why You’ll Love It
- You can make it in under an hour — start to finish, seriously.
- Feels bakery-level fancy but only needs 7 ingredients.
- Rolls up beautifully (even if it cracks a bit — we’re embracing the rustic look).
- It’s rich, creamy, and not too sweet. The cocoa really shines.
- Looks impressive when sliced, so you’ll feel a bit smug bringing it out.
- Leftovers? Even better the next day with a cuppa.
Ingredients
- 60g self-raising flour
- 3 tbsp cocoa powder
- 3 large eggs
- 75g golden caster sugar, plus extra for dusting
- 200ml double cream
- ½ tsp vanilla extract
- 50g icing sugar, sifted, plus extra to serve
How to Make It
Preheat and prep the tin:
Set your oven to 220°C (200°C fan) or gas mark 7. Line a Swiss roll tin (about 22x32cm) with baking paper. You’ll thank yourself later when it rolls clean.
Whip up your sponge base:
In one bowl, sift together the flour and cocoa. In another, whisk the eggs and sugar for 5 minutes until it’s pale, fluffy, and triples in volume. You want it looking like softly whipped mousse — this is where the lightness comes from.
Fold gently (don’t knock the air out!):
Sift your dry mix over the egg mixture and gently fold it in with a metal spoon or spatula. Don’t rush — treat it like you’re folding silk. The aim is no visible floury bits, but still light and airy.
Bake it quick and hot:
Pour the batter into the tin, spread it evenly to the corners, and bake for 9–10 minutes. It should spring back when touched. While it bakes, dust a clean tea towel with sugar.
Roll while warm (yes, really):
When the sponge is done, flip it out onto the sugar-dusted towel. Peel off the baking paper. Score a line about 2cm in from one short end, then roll the sponge up gently with the towel inside. Let it cool rolled up — this helps it “remember” its shape.
Make your dreamy filling:
Whip the cream with vanilla and icing sugar until thick but not stiff as a brick. Think pillowy, not butter.
Assemble and roll again:
Unroll the sponge (don’t panic if it cracks — icing sugar hides everything). Spread the cream evenly, then roll it back up, this time without the towel. Place it seam-side down on a serving plate.
Finish with flair:
Dust with icing sugar. Slice. Devour. Or refrigerate it if you’re feeling unusually restrained.
Common Mistakes and How to Dodge Them
Why did mine crack?
It probably cooled down before you rolled it. Next time, roll it straight from the oven with a sugared towel — even if it feels odd.
My sponge is flat — what happened?
Most likely under-whisked eggs. Don’t stop until it’s tripled in volume and pale.
Filling oozed out?
Too much cream or rolled too loosely. Spread a thin, even layer and roll it with confidence.
Sponge stuck to the paper?
Make sure your baking paper is properly greased and the tin is lined snugly. Also, don’t overbake — that dries it out.
Storage and Reheating
In the fridge:
Wrap in clingfilm or keep in an airtight container. Best eaten within 4–5 days (but I doubt it’ll last that long).
In the freezer:
Wrap individual slices in clingfilm and foil. Freeze for up to a month. Defrost overnight in the fridge.
To reheat:
It’s best cold, but if you want it warm, zap a slice in the microwave for 10–15 seconds. It’s like a chocolatey hug.
Frequently Asked Questions
Do I have to use golden caster sugar?
It gives a slightly caramel-y depth, but regular caster sugar is fine in a pinch.
Can I add jam too?
Absolutely. A thin layer of raspberry or cherry jam under the cream works beautifully.
What if I don’t have self-raising flour?
Use plain flour and add 1 tsp baking powder per 60g.
Can I make it ahead of time?
Yes — it keeps really well overnight and is even easier to slice when chilled.
Nutrition Facts (Per Serving)
- Calories: 332
- Fat: 21g
- Saturated Fat: 12g
- Carbs: 29g
- Sugars: ~20g
- Protein: 6g
- Fibre: 1g
- Salt: 0.21g
Try More Mary Berry Recipes:
Mary Berry Chocolate Swiss Roll
Description
A beautifully light cocoa sponge filled with whipped cream and rolled into an elegant, indulgent dessert you’ll make again and again.
Ingredients
Instructions
- Preheat oven to 220°C. Line Swiss roll tin with parchment.
- Whisk eggs and sugar until pale and thick. Fold in sifted cocoa and flour.
- Bake 9–10 mins. Turn out onto sugared towel and roll while warm.
- Whip cream, vanilla, and icing sugar.
- Unroll sponge, spread cream, roll up again.
- Dust with icing sugar, slice, serve.
Notes
- Always roll the sponge while warm to avoid cracks.
- Don’t overwhip the cream — soft peaks are perfect.
- Use the parchment to help you roll — it’s your best friend here.
- This dessert loves a day in the fridge.