Mary Berry Lemon Swiss Roll Recipe [Tips & Tricks]

If you’re looking for a showstopper dessert that’s both light and zesty, you absolutely have to try Mary Berry’s Lemon Swiss Roll recipe. Mary Berry, the queen of baking, has perfected this delicious treat, combining a fluffy, delicate sponge with a tangy lemon filling that’s guaranteed to impress.

The balance of sweetness and citrusy freshness makes it the perfect treat for any occasion, whether it’s a special family gathering or a cozy afternoon tea. Plus, it’s surprisingly simple to make, so you don’t need to be a baking expert to whip up this masterpiece!.

Mary Berry Lemon Swiss Roll Recipe

Ingredients Needed

To make Mary Berry’s famous Lemon Swiss Roll, you’ll need a combination of fresh, high-quality ingredients that come together to create a perfectly light, zesty, and indulgent treat. The list includes:

• 4 large eggs: The eggs serve as the base of the sponge, contributing to both the structure and the delicate, airy texture. Room temperature eggs work best for the sponge to rise properly.
• 100g caster sugar: This helps to sweeten the sponge and contributes to the light texture when combined with the eggs. The fine texture of caster sugar dissolves easily in the egg mixture, ensuring the batter remains smooth and fluffy.
• 100g plain flour: Plain flour is essential for creating a tender and soft sponge. It provides the right structure without being too dense or heavy.
• 1 tsp baking powder: Baking powder is key to achieving a light and airy sponge. It helps the cake rise during baking without altering the flavor.
• A pinch of salt: Salt balances out the sweetness and enhances the overall flavors of the cake.
• 2 tbsp boiling water: A small amount of boiling water is added to the batter to help loosen it slightly and ensure a smooth consistency.
• 1 tsp lemon zest: For that unmistakable zesty flavor that defines this Swiss roll, lemon zest provides an aromatic, citrusy essence that adds depth to the sponge.
• Icing sugar (for dusting): This will be used to dust the rolled sponge once it has been baked and cooled. It adds a light sweetness to the exterior and makes for a beautiful presentation.

For the filling:

• 150ml double cream: Double cream creates a rich and indulgent filling that is still light enough to complement the sponge without being too heavy. The cream will whip up to a smooth and fluffy texture.
• 2 tbsp icing sugar: The icing sugar helps to sweeten the whipped cream, ensuring the filling is light and sweet without overpowering the lemon flavor.
• 2 tbsp lemon curd: This tangy lemon curd gives the filling a zesty kick that contrasts beautifully with the rich cream, adding a fresh and bold lemon flavor.

Equipment Needed

Making Mary Berry’s Lemon Swiss Roll requires some essential equipment to ensure the process is smooth and the results are perfect:

• Baking tray: A shallow, rectangular baking tray is needed for the sponge to bake evenly. Make sure it’s about 30cm x 23cm (12′ x 9′) in size to provide enough space for the batter to spread out and rise properly.
• Parchment paper: Lining your baking tray with parchment paper is crucial to prevent the sponge from sticking, as well as making the process of rolling it up easier once it’s baked.
• Electric mixer or whisk: An electric mixer will help you whip the eggs and sugar together quickly to create a light, fluffy batter. If you don’t have one, a hand whisk will work, but it will require a bit more effort and time.
• Sieve: A fine-mesh sieve is used for sifting the flour and baking powder together, ensuring that there are no lumps in the dry ingredients and that the batter remains smooth.
• Spatula: A silicone or wooden spatula is necessary for gently folding the ingredients together, preventing the air bubbles from being knocked out.
• Cooling rack: After the Swiss roll has been baked, you’ll need a cooling rack to let the sponge cool down before filling and rolling. This helps it set and prevents any excess moisture from affecting the texture.
• Sharp knife: When serving or slicing the Swiss roll, a sharp knife will give you clean, precise cuts that allow the swirl of cream and lemon curd to be seen beautifully.

How To Make Mary Berry’s Lemon Swiss Roll

Making a Lemon Swiss Roll might seem like an intimidating task, but with the right preparation and patience, the process becomes a rewarding experience. Here’s how you can create this delightful dessert step by step:

1. Preheat and Prepare: Begin by preheating your oven to 200°C (180°C for fan ovens) or 400°F. While the oven heats up, line your baking tray with parchment paper, ensuring it covers the entire base. This will help the sponge release easily after baking.

2. Whisk the Eggs and Sugar: In a large bowl, whisk the eggs and caster sugar together using an electric mixer on high speed. This is where the magic happens-the mixture should become light, pale, and thickened, almost doubling in volume. The more air you incorporate, the lighter the sponge will be.

3. Add Dry Ingredients: Sift the plain flour, baking powder, and salt together into the bowl with the egg mixture. Gently fold them in using a spatula. Be careful not to overmix as you want to retain as much air as possible for a light sponge. Add the lemon zest and boiling water and fold them in delicately.

4. Bake the Sponge: Pour the batter into the prepared baking tray, spreading it out evenly. Bake for about 8-10 minutes, or until the sponge is golden and springs back when lightly pressed. It should have a light, airy texture and a slightly golden color.

5. Cool and Roll: Once baked, remove the sponge from the oven and immediately turn it out onto a clean sheet of parchment paper dusted with icing sugar. Peel off the parchment paper from the bottom of the sponge, and then, while the cake is still warm, carefully roll it up with the help of the parchment paper. Let the sponge cool in this rolled-up shape, which helps it hold its form later.

6. Make the Filling: While the sponge cools, whip the double cream with the icing sugar until it holds soft peaks. Gently stir in the lemon curd until fully combined.

7. Fill and Roll: Once the sponge has cooled, unroll it carefully. Spread the whipped cream and lemon curd filling evenly across the surface. Be generous with the filling but leave a small border along the edges. Roll the sponge back up, ensuring a tight roll to avoid cracks. Place the Swiss roll seam-side down on a serving platter.

8. Finishing Touches: Dust the Swiss roll with a light coating of icing sugar for a professional, beautiful finish. Slice carefully and serve!

Expert Tips

• Don’t Overmix the Batter: One of the keys to a light and airy sponge is to avoid overmixing the batter. Folding in the dry ingredients gently ensures that the sponge maintains its fluffiness.
• Room Temperature Ingredients: Room temperature eggs, butter, and cream ensure a smoother batter and a more even rise. Cold ingredients can cause the batter to seize or not mix properly.
• Lemon Curd Quality: For the best flavor, choose a high-quality lemon curd or, if time permits, make your own. The richness of the curd is a vital part of the flavor profile, and a tangy yet sweet balance will shine through in the final product.
• Use Fresh Lemons: Fresh lemon zest is essential to create that citrus burst. Avoid using bottled lemon zest as it can have a more bitter, less vibrant flavor.
• Roll While Warm: When you’re rolling the sponge, do it while it’s still warm to prevent cracking. The warmth helps the sponge maintain its shape once it cools down.

Mary Berry’s Lemon Swiss Roll is a deceptively simple dessert that balances the lightness of a perfectly baked sponge with the tangy sweetness of lemon curd and creamy filling. The result is an elegant, flavorful treat that’s perfect for afternoon tea, special occasions, or even just a comforting snack.

The beauty of this dessert lies not only in its taste but in its versatility-subtle enough for a casual gathering, yet sophisticated enough to impress your guests. Follow the steps carefully, and with a little patience, you’ll have a delightful lemon Swiss roll that reflects the best of classic British baking.

Easy Recipe Variations For Mary Berry’s Lemon Swiss Roll

Mary Berry’s Lemon Swiss Roll is a classic dessert, known for its light, airy sponge and tangy lemon filling. But, if you’re looking to add a unique twist to this already delightful recipe, there are plenty of creative variations you can try. Let’s explore a few fun, easy tweaks that’ll keep the essence of the lemon swiss roll intact while adding a burst of new flavors.

1. Mixed Berry Twist

Instead of the classic lemon curd filling, why not try a mixture of fresh berries?

Combine mashed strawberries, raspberries, and blueberries for a fresh, slightly tart alternative. You could also add a dollop of whipped cream or mascarpone cheese to give it a creamy texture that complements the berries. This variation will add a delightful color and fresh fruity zing to the dish.

2. Citrus Infusions

If you love the bright flavor of lemon, experiment with different citrus fruits. You could use orange, lime, or even a combination of grapefruit and lemon to create a more complex, tangy filling.

Adding zest from these fruits will not only enhance the flavor but give the roll a refreshing, aromatic edge. For an added twist, consider adding a little splash of citrus liqueur such as Cointreau or Grand Marnier to the filling for a sophisticated, adult-only version.

3. Chocolate Lemon Swiss Roll

For those who enjoy a sweet contrast to the tart lemon, try adding a layer of rich, smooth chocolate ganache under the lemon curd. The deep chocolate flavor complements the bright citrus and adds a decadent depth. You can also opt for a chocolate sponge base, which is an exciting take on the traditional recipe, still light but with a richer, darker flavor profile.

4. Almond or Hazelnut Flour Base

To give the Swiss roll a nutty twist, replace part of the plain flour with almond or hazelnut flour. This not only adds a rich, nutty flavor to the sponge but also makes the dessert slightly denser and more filling. A nutty sponge would pair beautifully with the tangy lemon filling, making it a perfect dessert for those who appreciate a more sophisticated flavor combination.

5. Vegan Lemon Swiss Roll

For a vegan-friendly version, you can substitute eggs with aquafaba (the water from canned chickpeas) or a flaxseed mixture for the sponge base. For the filling, use a dairy-free lemon curd or a lemon-flavored coconut cream. The light, fluffy sponge and tangy filling still shine through, but with an entirely plant-based twist.

These variations can add new layers of flavor to an already beloved dessert, and with a little creativity, you can tailor the recipe to suit any occasion or dietary preference.

Best Practices To Store Leftovers

Leftovers of Mary Berry’s Lemon Swiss Roll can be a delight to have the next day-if they’re properly stored. Here’s how to keep them fresh and tasting as good as the day they were made:

1. Store in an Airtight Container

After enjoying a slice (or two), cover the Swiss roll tightly with cling film or store it in an airtight container. This helps prevent it from drying out and losing its moisture. It’s essential to protect the sponge from exposure to air, which can cause it to become stale quickly.

2. Refrigerate for Longer Freshness

Since lemon Swiss roll often contains whipped cream or lemon curd, refrigerating the leftovers is important to maintain the freshness of these perishable ingredients. Keep it in the fridge for up to 2-3 days. If you notice the roll starting to lose its texture, you can pop it in the fridge immediately after serving to preserve it.

3. Freezing for Extended Storage

If you want to keep the Swiss roll for a longer period, freezing is a great option. Wrap the Swiss roll tightly in cling film or foil and then place it in a freezer-safe container or a resealable freezer bag.

Be sure to slice it into individual portions if you only want to defrost small amounts. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, allow the roll to defrost in the fridge for several hours or overnight for the best texture.

4. Avoid Freezing the Filling

The lemon curd or whipped cream filling might separate or lose its smooth consistency when frozen. While the sponge can handle freezing well, the filling may become watery upon thawing. If you’re planning to freeze, consider removing the filling or using a more stable filling, like a dairy-free alternative or chocolate ganache, that can withstand the freezing and thawing process.

By following these practices, you can ensure that your Lemon Swiss Roll stays as fresh and delicious as the day it was made, and you won’t feel rushed to finish it all at once.

What Goes Well With Lemon Swiss Roll

Mary Berry’s Lemon Swiss Roll is a treat in its own right, but when paired with the right accompaniments, it can become even more special. Here are some ideas to elevate the Swiss roll experience:

1. Fresh Berries

A handful of fresh berries-strawberries, raspberries, or blueberries-pairs beautifully with the citrusy, light flavor of the Swiss roll. The tartness of the berries complements the sweetness of the cake, adding a refreshing contrast that makes each bite even more enjoyable. A few mint leaves sprinkled over the top can also provide a refreshing aromatic element.

2. Whipped Cream or Mascarpone

For those who crave something a bit creamier, a dollop of freshly whipped cream or mascarpone adds a luxurious touch. The rich, velvety texture balances the zesty lemon filling, and the slight sweetness of the cream pairs perfectly with the tartness of the lemon. You could even infuse the cream with a touch of vanilla or a splash of liqueur for an added layer of flavor.

3. Iced Tea or Lemonade

A cold, refreshing drink works wonders alongside the zesty, light dessert. A glass of iced tea-whether it’s a classic black tea, green tea, or even herbal tea-pairs well with the Swiss roll’s flavor profile. Alternatively, a glass of homemade lemonade or lemon iced tea can reinforce the citrusy notes, making the pairing feel cohesive and refreshing.

4. Lemon Sorbet

If you’re serving the Swiss roll during warmer months or want a more tangy contrast, pairing it with a scoop of lemon sorbet is an excellent choice. The cold, refreshing sorbet brings out the lemon in the Swiss roll and offers a different texture for your palate to enjoy.

5. Sparkling Wine or Champagne

For a more festive touch, a glass of bubbly-such as champagne or prosecco-makes a sophisticated pairing with the Lemon Swiss Roll. The effervescence of the drink helps cleanse the palate between bites, while the citrus notes in both the wine and the dessert complement each other beautifully.

These pairings don’t just enhance the flavor of the Swiss roll but create a more complete and enjoyable dining experience. Whether you’re serving it at a family gathering, a summer tea party, or a holiday celebration, these options will elevate the dish to new heights.

Conclusion

Mary Berry’s Lemon Swiss Roll is a timeless dessert that combines lightness, tang, and sweetness in a truly irresistible way. From the soft, fluffy sponge to the zesty lemon filling, it’s a treat that’s both simple and sophisticated. And with the variations, storage tips, and pairing ideas explored above, you now have endless ways to enjoy and personalize this dessert.

Whether you’re looking to tweak the recipe with fresh berries, indulge in a rich chocolate variation, or create a vegan-friendly version, the Lemon Swiss Roll remains an adaptable and crowd-pleasing option. Properly storing any leftovers ensures you can savor the deliciousness for days to come, and pairing it with complementary flavors like fresh berries, whipped cream, or even a chilled glass of prosecco can turn any occasion into something special.

In the end, the Lemon Swiss Roll embodies everything we love about dessert: it’s light, flavorful, and downright delicious. So why not give it a go, experiment with some variations, and make this classic treat your own?

FAQs

What Are The Key Ingredients For Mary Berry’s Lemon Swiss Roll?

The key ingredients for Mary Berry’s Lemon Swiss Roll include eggs, caster sugar, self-raising flour, lemon zest, lemon juice, and whipped cream. A pinch of salt and some icing sugar are also needed for the rolling process.

How Do You Make Mary Berry’s Lemon Swiss Roll Base?

To make the base, whisk eggs and caster sugar together until the mixture is pale and fluffy. Then, gently fold in sifted self-raising flour, lemon zest, and a pinch of salt. Pour the batter onto a lined baking tray and bake for about 10 minutes until it is lightly golden.

What Is The Best Method For Rolling Mary Berry’s Lemon Swiss Roll?

Once the Swiss roll base is baked, allow it to cool for a few minutes before turning it out onto a clean tea towel dusted with icing sugar. While still warm, gently roll it up with the towel inside.

This helps the roll retain its shape while cooling. After it cools, unroll it and spread a layer of whipped cream, then roll it back up.

Can I Use A Different Type Of Cream In Mary Berry’s Lemon Swiss Roll?

Yes, while Mary Berry uses whipped double cream in her recipe, you can substitute it with whipped fresh cream, mascarpone, or even Greek yogurt for a slightly tangier flavor.

How Do I Prevent The Swiss Roll From Cracking?

To prevent cracking, ensure the Swiss roll is not overbaked or underbaked. When baking, the cake should be soft, light, and springy to the touch. Avoid letting it cool completely before rolling; rolling it while still warm helps prevent cracking.

Can I Make Mary Berry’s Lemon Swiss Roll Ahead Of Time?

Yes, you can make the Swiss roll ahead of time. After rolling it up with cream, store it in the fridge for a few hours or even overnight. Just make sure to wrap it well in cling film or foil to keep it fresh.

What Can I Use Instead Of Lemon In Mary Berry’s Swiss Roll?

If you don’t want to use lemon, you can substitute with orange zest and juice for a different citrus flavor. Alternatively, you could use other flavorings such as vanilla or almond extract for a more subtle taste.

How Do I Store Mary Berry’s Lemon Swiss Roll?

Store Mary Berry’s Lemon Swiss Roll in an airtight container in the fridge for up to 2-3 days. It’s best served fresh, but it can be kept in the fridge if you’re making it ahead of time.

Can I Freeze Mary Berry’s Lemon Swiss Roll?

Yes, you can freeze the unfilled Swiss roll before it’s rolled with cream. Wrap it tightly in cling film and then foil to avoid freezer burn. When ready to serve, defrost it at room temperature and fill it with whipped cream before serving.

What Other Fillings Can I Use For Mary Berry’s Lemon Swiss Roll?

Besides whipped cream, you could use lemon curd, mascarpone, or a combination of lemon curd and cream cheese for a tangy twist. Fresh berries or a layer of fruit compote could also be a great addition for extra flavor.