Mary Berry’s Lemon Swiss Roll is a light and airy dessert that combines the delicate texture of a sponge cake with a tangy, citrusy lemon filling. Known for her mastery of classic British baking, Mary Berry’s recipe for this Swiss roll is both elegant and accessible, perfect for any occasion.
The Swiss roll itself is made by rolling a fluffy sponge cake around a smooth and velvety lemon curd filling. The result is a refreshing and zesty dessert that offers the perfect balance of sweetness and tartness. The outer sponge is slightly golden and soft, while the lemon filling bursts with bright, fresh flavor, making it a delightful treat for both children and adults.
The Lemon Swiss Roll is especially popular during spring and summer, thanks to its light and zesty nature, but can be enjoyed all year round. It is often served at tea parties, family gatherings, and as a sweet end to a dinner party, bringing a touch of sophistication and comfort to any table.
Mary Berry’s Lemon Swiss Roll Recipe
Ingredients Needed
To create Mary Berry’s Lemon Swiss Roll, you’ll need a selection of basic ingredients that come together to form the sponge and the lemon filling. Here’s a detailed list:
For The Sponge
- 4 large eggs: The eggs are the base of the sponge, providing structure and richness to the cake. They help in achieving the light, fluffy texture.
- 100g caster sugar: Caster sugar is finely ground, allowing it to dissolve quickly in the egg mixture, resulting in a smooth batter and a light sponge.
- 100g plain flour: This forms the body of the sponge, giving it its soft, cakey texture. Plain flour (all-purpose) is recommended for a light and airy crumb.
- 1 tsp baking powder: This is an essential leavening agent that helps the sponge rise as it bakes, ensuring a soft and light cake.
- A pinch of salt: Salt helps to balance the sweetness of the cake, enhancing the overall flavor.
- 1 tsp vanilla extract: While the primary flavor of the Swiss roll is lemon, a hint of vanilla in the sponge adds warmth and depth to the taste.
- A little butter for greasing: This is used to grease the baking tin to ensure the sponge doesn’t stick.
For The Lemon Filling
- 100g lemon curd: The star of the filling! This smooth, tangy spread gives the Swiss roll its vibrant lemon flavor. You can either use store-bought lemon curd or make your own.
- Whipped cream (optional): Some variations of the recipe include lightly whipped cream, which adds a creamy richness to balance the sharpness of the lemon curd.
For Dusting
- Icing sugar: After the Swiss roll is baked and rolled, it’s traditionally dusted with icing sugar to give it a neat, polished finish and an added touch of sweetness.
Equipment Needed
Before you begin baking, you’ll need a few key tools and equipment to ensure the process runs smoothly and the Swiss roll turns out perfectly:
- Swiss Roll Tin (approximately 33×23 cm): A flat, rectangular tin with shallow sides is ideal for making the Swiss roll. The tin helps the cake to bake evenly and ensures the sponge doesn’t become too thick or uneven.
- Baking parchment: This is essential for lining the Swiss roll tin. It prevents the cake from sticking to the pan and makes it easy to remove after baking.
- Electric Hand Mixer or Stand Mixer: While you can mix the cake batter by hand, an electric mixer is highly recommended for beating the eggs and sugar until they are light and fluffy, which is key to creating a successful sponge.
- Sieve or Flour Sifter: To avoid lumps in the flour and to ensure even distribution of the dry ingredients, it’s best to sift the flour and baking powder before adding them to the wet ingredients.
- Tea Towel: A clean tea towel is needed for rolling the sponge after baking. This helps to shape the roll and keep the sponge from cracking when it’s rolled up.
- Cooling Rack: After baking, the sponge needs to cool slightly before being filled. A cooling rack allows air to circulate around the cake and prevents it from becoming soggy.
- Palette Knife or Spatula: This is used to spread the lemon curd (and whipped cream, if using) evenly over the sponge without tearing it.
Instructions To Make Mary Berry’s Lemon Swiss Roll
- Prepare the Baking Tin: Begin by preheating your oven to 180°C (350°F), or 160°C (320°F) for fan ovens. Line your Swiss roll tin with a sheet of baking parchment and lightly grease it with butter. The parchment ensures the cake won’t stick to the tin as it bakes.
- Whisk the Eggs and Sugar: Crack the eggs into a mixing bowl and add the caster sugar. Using an electric hand mixer, whisk the eggs and sugar together for around 5-7 minutes, until the mixture is pale, thick, and has tripled in volume. This step is crucial because it incorporates air into the batter, which helps the sponge rise.
- Fold in the Dry Ingredients: Sift the plain flour, baking powder, and salt into the egg mixture. Using a spatula or large spoon, gently fold the dry ingredients into the egg mixture, being careful not to knock out the air.
- Bake the Sponge: Pour the batter into the prepared Swiss roll tin and spread it out evenly. Bake in the preheated oven for 10-12 minutes, or until the sponge is golden brown and springs back when lightly pressed.
- Roll the Sponge: While the sponge is baking, prepare a clean tea towel by dusting it with icing sugar. Once the cake is done, remove it from the oven and immediately invert it onto the prepared tea towel. Carefully peel off the baking parchment and use the tea towel to roll the sponge up tightly from one short edge. Allow it to cool in the rolled-up shape to help it retain its form.
- Fill the Swiss Roll: Once the sponge has cooled, unroll it gently. Spread the lemon curd (and whipped cream if desired) evenly over the sponge, leaving a small border at the edges.
- Roll it Back Up: Carefully re-roll the sponge, using the tea towel to guide it. Try to do this gently to avoid cracking the sponge. Place the rolled-up Swiss roll seam-side down on a serving plate.
- Dust with Icing Sugar: Before serving, dust the top of the rolled cake with a generous amount of icing sugar to give it a lovely finish.
Tips And Tricks
- Whisking the Eggs and Sugar: The key to a perfect sponge is the whipping process. Be sure to whisk the eggs and sugar until they are light and airy. This gives the sponge its delicate texture and helps it rise evenly.
- Sifting the Flour: Sifting the flour helps to prevent clumps and ensures that the dry ingredients are evenly distributed throughout the batter. This contributes to a smoother, lighter sponge.
- Rolling the Sponge: The sponge should be rolled immediately after baking while it’s still warm, as this helps it retain its shape. Be gentle during this process-if the sponge cools too much before rolling, it will become more likely to crack.
- Lemon Curd Variations: If you want to add a twist, you could make your own lemon curd, or even experiment with flavored curds such as lime or orange. Some people also like to add a dollop of whipped cream inside for an extra creamy texture.
- Chill the Cake: Once the Swiss roll is made, allow it to chill in the fridge for 30 minutes before serving. This helps the flavors set and the filling firm up a bit.
Mary Berry’s Lemon Swiss Roll is the perfect dessert for any occasion, offering a light, zesty, and utterly delicious treat that will impress guests and delight family members alike. It balances the tangy brightness of lemon with the softness of a fluffy sponge, making it both refreshing and satisfying. By following the detailed steps and tips provided, you can master the art of creating this elegant dessert, ensuring that it turns out perfectly every time. Whether for a special celebration or a simple afternoon tea, this Swiss roll is a showstopper that never fails to impress.
Easy Recipe Variations For Mary Berry’s Lemon Swiss Roll
Mary Berry’s Lemon Swiss Roll is a classic British dessert, famous for its light, airy sponge and tangy, refreshing lemon filling. While the traditional recipe is already delicious, there are several ways to put a twist on it. Here are some easy and fun variations to consider, each offering a unique take on this beloved treat:
1. Berry And Lemon Swiss Roll
Add a burst of color and extra flavor by incorporating mixed berries into the filling. Strawberries, raspberries, and blueberries complement the lemon perfectly. You can either fold the berries into the lemon curd filling for a bit of texture or mash them up into a berry compote for a more intense fruity note. This variation gives the Swiss roll a fresh, summery vibe that’s perfect for a garden party or afternoon tea.
2. Lemon And Lime Swiss Roll
If you love citrus, this is a fantastic variation to try. By swapping out half of the lemon juice in the filling for lime juice, you create a zesty balance of flavors that is both tangy and aromatic. The lime’s more intense, sharp notes cut through the sweetness of the sponge and curd, creating a deliciously complex flavor profile. Garnish with lime zest for an extra citrusy punch.
3. Chocolate And Lemon Swiss Roll
The combination of rich chocolate and sharp lemon is surprisingly complementary. To make this version, drizzle a bit of melted dark chocolate over the sponge before rolling it up, or fold cocoa powder into the cake batter for a subtle chocolate flavor. Instead of a lemon curd filling, you can opt for a creamy lemon-flavored ganache, or mix cocoa powder into the filling to create a marbled effect. This version brings a decadent twist to the classic recipe.
4. Lemon And Elderflower Swiss Roll
Elderflower has a fragrant, floral sweetness that pairs beautifully with the tartness of lemon. You can incorporate elderflower syrup into the filling, or even add a little to the cake batter itself for a subtle floral flavor. This variation is an elegant choice, perfect for special occasions like weddings or formal gatherings. You could even add some edible flowers on top to give it a more sophisticated, rustic look.
5. Vegan Lemon Swiss Roll
For those who follow a plant-based diet, it’s easy to make a vegan version of Mary Berry’s Lemon Swiss Roll. Swap the eggs for a flax or chia seed egg replacement, and use a non-dairy butter (like coconut oil or margarine) for the sponge. For the lemon filling, use coconut cream or a cashew-based cream instead of dairy. The result is just as light and fluffy, with the same delicious citrusy taste, but suitable for vegan diets.
6. Lemon Meringue Swiss Roll
A creative hybrid of two favorite desserts: lemon meringue pie and Swiss roll! For this variation, prepare a lemon curd filling as usual but add a layer of meringue to the outside of the sponge before rolling. You can create the meringue by whipping egg whites and sugar to soft peaks, then spreading it over the sponge before baking. This results in a slightly crispy outer shell with a gooey lemon center, bringing all the magic of lemon meringue into a Swiss roll form.
Each of these variations keeps the core elements of the classic Swiss roll-light sponge and zesty lemon-but adds new flavors and textures to create something fresh and exciting. Whether you prefer more fruitiness, a touch of chocolate, or a completely new flavor profile, there’s a variation for every palate.
Storing Leftovers
If you find yourself with leftover Lemon Swiss Roll, you’re in luck! Storing this dessert properly ensures that it stays fresh and tasty for days to come. Here’s everything you need to know about keeping your Swiss roll in top condition:
1. Room Temperature Storage
If you plan to enjoy your Lemon Swiss Roll within a day or two, storing it at room temperature is perfectly fine. Simply place the Swiss roll on a flat surface and cover it lightly with plastic wrap or foil. This will keep the cake soft and prevent it from drying out. Be sure to store it in a cool, dry place, away from direct sunlight or heat sources, which can cause the sponge to dry out.
2. Refrigeration
For longer storage, it’s best to refrigerate the Swiss roll, especially if the filling contains dairy (like cream or curd). To store it in the fridge, wrap the Swiss roll tightly in plastic wrap or place it in an airtight container. This helps to maintain its moisture and prevents it from absorbing any fridge odors. While the Swiss roll will stay good for up to 3 days in the refrigerator, the sponge may lose a bit of its original fluffiness as it sits in the cool air.
3. Freezing
If you’ve made a large batch or simply want to keep some for later, freezing is a great option. To freeze your Lemon Swiss Roll, wrap it tightly in plastic wrap, then place it in a freezer-safe container or a zip-top freezer bag. Be sure to remove as much air as possible to prevent freezer burn. The Swiss roll can be stored in the freezer for up to 2-3 months. When ready to enjoy, allow it to thaw in the fridge overnight, or leave it at room temperature for a few hours. The sponge may be slightly firmer than when freshly made, but it will still taste just as delightful.
4. How To Reheat
If you prefer your Swiss roll to be slightly warm, you can gently reheat it in the oven. Preheat your oven to 300°F (150°C) and place the Swiss roll on a baking tray, loosely covered with foil to prevent it from drying out. Heat for around 5-10 minutes or until warm. Be cautious not to overheat, as the sponge could become dry.
Storing leftovers properly ensures that you can enjoy this delicious dessert for days, whether you keep it at room temperature, in the fridge, or in the freezer. Just be mindful of how long you store it, especially if you’ve used a perishable filling like cream or fresh fruit.
What To Eat With Mary Berry’s Lemon Swiss Roll?
While Mary Berry’s Lemon Swiss Roll is a delicious dessert on its own, pairing it with the right accompaniments can elevate the experience and add extra layers of flavor. Here are some tasty ideas for what to serve alongside your Swiss roll:
1. Fresh Berries
Fresh raspberries, strawberries, blueberries, or blackberries are a natural complement to the tart lemon flavor. Their sweet-tart profile adds a refreshing contrast to the richness of the Swiss roll. You could even create a quick berry compote with a bit of sugar and lemon zest for an added depth of flavor.
2. Whipped Cream
A dollop of freshly whipped cream-light, fluffy, and slightly sweet-pairs beautifully with the Lemon Swiss Roll. For an extra special touch, consider infusing your whipped cream with a bit of vanilla extract, or even lemon zest to echo the flavors in the cake. The cream’s richness balances the tanginess of the lemon filling.
3. Vanilla Ice Cream
If you want to go for something a bit indulgent, a scoop of good-quality vanilla ice cream is the perfect partner to a slice of Lemon Swiss Roll. The creamy, sweet ice cream enhances the citrusy tang of the lemon and provides a cool, smooth contrast to the sponge’s light texture.
4. Lemon Sorbet
For a refreshing and citrus-packed accompaniment, lemon sorbet is a fantastic choice. The icy, tart nature of the sorbet complements the lemon Swiss roll perfectly without overwhelming it. Plus, the cold sorbet pairs wonderfully with the soft, warm texture of the Swiss roll.
5. Mint Tea
If you’re serving the Swiss roll as part of an afternoon tea spread, consider pairing it with a soothing mint tea. The herbaceous notes of the mint work harmoniously with the zesty lemon, creating a balanced and aromatic pairing. You could also opt for chamomile or green tea for a more subtle, floral note.
6. Prosecco Or Champagne
For a celebratory occasion, pair the Lemon Swiss Roll with a chilled glass of Prosecco or Champagne. The sparkling wine’s effervescence and acidity cut through the richness of the dessert, cleansing the palate and leaving you ready for another bite.
7. Fruit Coulis
A drizzle of fruit coulis-such as raspberry or strawberry-adds a beautiful pop of color to the plate and introduces an extra layer of sweetness and acidity. The tartness of the coulis contrasts the richness of the Swiss roll, making each bite more complex and flavorful.
Conclusion
Mary Berry’s Lemon Swiss Roll is a timeless dessert that marries the delicate texture of a sponge cake with the bright, tangy flavor of lemon curd. It’s a versatile treat that can be easily customized with a variety of flavor combinations, whether you prefer the addition of fresh berries, a zesty lime twist, or a decadent chocolate infusion.
When storing leftovers, be sure to wrap the roll well and keep it in the fridge or freezer to maintain its freshness. As for what to pair it with, the possibilities are endless-from fresh berries and whipped cream to a refreshing glass of Prosecco or a cup of herbal tea.
No matter how you choose to enjoy it, Mary Berry’s Lemon Swiss Roll remains a light, delightful, and refreshing dessert that will never go out of style. Whether served for afternoon tea, a summer gathering, or just as a sweet treat to end the day, it’s sure to impress and satisfy every time.
FAQs
What Are The Key Ingredients For Mary Berry’s Lemon Swiss Roll?
Mary Berry’s lemon Swiss roll requires a few key ingredients for the sponge and filling. For the sponge, you’ll need eggs, caster sugar, self-raising flour, and lemon zest. For the filling, Mary suggests using double cream, icing sugar, and fresh lemon juice. The combination of zesty lemon in both the sponge and the filling gives this Swiss roll its signature flavor.
How Do You Make Mary Berry’s Lemon Swiss Roll Without It Cracking?
To avoid cracking, it’s crucial to follow the baking and rolling techniques carefully. First, ensure the sponge is baked until golden but still slightly soft. After baking, immediately loosen the edges of the sponge and roll it up in a clean tea towel while it’s still warm. This helps it maintain its shape without cracking when it’s filled. Let the rolled sponge cool before unrolling and adding the filling, then roll it back up gently.
Can I Use A Different Fruit For The Filling In Mary Berry’s Lemon Swiss Roll?
While Mary Berry’s recipe specifically uses lemon for a tangy flavor, you can experiment with other fruits. Some popular alternatives include raspberry or strawberry, which complement the light sponge and cream filling well. However, if you switch fruits, you may want to adjust the sugar in the filling to match the sweetness or tartness of the fruit.
