Mary Berry Chocolate Swiss Roll Recipe

• Set the oven’s temperature to 220°C, fan 200°C, gas 7.
• Grease and line a 33 x 23cm (13 x 9 in) Swiss roll tin with baking parchment.
• Beat the eggs and sugar in a large bowl until the mixture is light and fluffy.
• Sift the flour and cocoa into the mixture, mixing them carefully.
• Bake for about ten minutes, or until the sponge begins to come away from the pan’s sides.
• Sprinkle caster sugar on a work surface and place a piece of cake there while it bakes.
• Slide the cake onto the sugar-coated parchment paper. As soon as you can, peel the parchment paper from the bottom of the cake.
• In a small skillet, just enough heat is needed to soften the jam enough to distribute.
• Carefully unroll the cooled cake. Peel off the parchment paper, add cream cheese and jam, and roll it up again.

How To Serve Mary Berry Chocolate Swiss Roll?

Tightly coil the cake from the sliced end, encasing the parchment inside, and let it to cool. In a small skillet, just enough heat is needed to soften the jam enough to distribute. Carefully unroll the cooled cake. Peel off the parchment paper, add cream cheese and jam, and roll it up again. Serve properly.

What To Serve With Mary Berry Chocolate Swiss Roll?

Serve the chocolate Swiss roll Mary Berry alone or topped with fresh fruit. Served with an ice cream scoop, it would be delicious.

Mary Berry Chocolate Swiss Roll Variations

A Swiss roll is made by rolling a thin sheet of sponge cake that has been covered with jam into a log shape. The final result is a spiral of cake with jam on top that is typically served in pieces. Some variations include adding flavours to the sponge itself, such as tan, or adding whipped cream fillings that are sometimes mixed with chopped dried or fresh fruit.

• Press parchment paper into the jelly roll pan, leaving an additional inch extending over the sides. This will make it easier to roll because you can grab the parchment instead of the hot baked cake.
• Avoid baking the cake too long! The sponge is done when the top springs back when touched, which should take about a few minutes.
• When the cake is done baking, roll it out right away—be careful—it will be hot! Warm cake will make it more pliable and prevent cracks in the finished product.

How To Store Leftover Mary Berry Chocolate Swiss Roll?

The first day will be the finest for the remaining Mary Berry Chocolate Swiss Roll with just jam inside, but it will keep for a few days in an airtight container. Serve your whipped cream-filled Swiss roll within a day or two, and then keep it refrigerated. After rolling and cooling, it can be refrigerated for a month or two. Just cover it with clingfilm.

Mary Berry Chocolate Swiss Roll Recipe

Mary Berry Chocolate Swiss Roll Ingredients

For the cake:

• Large eggs: 4
• Caster sugar: 100 grams
• Self-raising flour: 65 grams
• Cocoa powder: 40 grams

For the filling:

• Blackberry or raspberry jam: 3 tbsp
• Double cream, whipped: 300 ml

Mary Berry Chocolate Swiss Roll Instructions

Step 1: Preheat the oven to 220°C, fan 200°C, gas 7. Line a 33 by 23cm (13 by 9 in) Swiss roll tin with baking parchment and grease it.

Step 2: In a large bowl, beat together the eggs and sugar until the mixture is light and frothy and the whisk leaves a trace when removed. While gently incorporating the flour and cocoa into the mixture, sift them in.

Step 3: After the mixture has been turned into the prepared tin, gently shake it to help it level out and ensure that it distributes equally into the corners.

 

 

Step 4: While the cake is baking, dust a work surface with caster sugar and place a piece of baking paper slightly larger than the tin.

Step 5: Turn the cake out onto the parchment covered with sugar. Peel off the parchment paper from the bottom of the cake as soon as possible.

Step 6: Using a sharp knife, trim the edges of the sponge, being careful not to cut all the way through.. With the parchment inside, tightly roll the cake from the cut end and let it to cool.

Step 7: Just enough heat should be applied to the jam in a small pan to make it spreadable. Unroll the cooled cake carefully.

 

 

Step 8: Take off the parchment paper, spread some jam and cream cheese, then roll it again.

Mary Berry Chocolate Swiss Roll Nutrition Facts

• Calories: 470 kcal
• Protein: 9.4 grams
• Fat: 34 grams
• Fiber: 3.8 gram
• Sodium: 161 mg
• Sugar: 27.6 grams
• Carbohydrate: 30 grams
• Cholesterol: 159 mg
• Saturated Fat: 20 grams
• Unsaturated Fat: 5 grams
• Trans Fat: 1 grams

NOTES

• Nutrition values are an estimate only.

Frequently Asked Questions

What Makes It Known As “Swiss Roll”?

Although the cake is claimed to have originated in Central Europe, most likely in Austria or Slovenia, the origins of the phrase “Swiss roll” are unknown. Like Battenberg cake, doughnuts, and Victoria sponge, it appears to have originated in the 1800s.

How Should A Swiss Roll Be Rolled?

To help create the first crease, use your fingertips at the ends. Then, hold the roll along its length by keeping some stress in the paper. Raise the baking paper up and forward to roll the sponge. To guarantee a tight roll, gently press down on the sponge using the paper. After turning the cake over on its edge, remove the parchment paper.

How Can I Roll A Swiss Roll Without It Breaking?

When it’s still warm, carefully roll it up to avoid cracking. During the initial cooling phase, allow the cake roll to cool entirely at room temperature (before unrolling and filling). When you unroll it to distribute the contents across a cold surface, it often cracks.

When Preparing A Swiss Roll, What Could Go Wrong?

Steer clear of overfilling and overrolling: Use whipped cream or similar airy, light filling so your cake won’t be overly stressed when it’s rolled back up. Additionally, avoid rolling your cake back up too tightly. This will lead to the cake cracking since it will stretch past its breaking point.

Conclusion

Even novice bakers can easily recreate this beloved Mary Berry Chocolate Swiss Roll recipe, which evokes fond recollections. Savour the decadent chocolate taste of a tender, succulent Swiss roll with a filling that liquefies on your tongue.