Name: Mary Berry Chocolate Swiss Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Ingredients: 3 large eggs; 75g caster sugar; 50g plain flour; 25g cocoa powder, sifted; 1 tsp baking powder; 250ml double cream; 1 tbsp icing sugar, sifted; 1 tsp vanilla extract; 2 tbsp icing sugar, for dusting

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This chocolate Swiss roll is a light, springy cocoa sponge wrapped around a generous layer of softly whipped cream, with a deep brown exterior that gives way to a pale, cloud-like filling with each slice. The contrast in texture and colour makes it as pleasing to look at as it is to eat.

What sets this Mary Berry chocolate Swiss roll recipe apart is how reliably it comes together, even for those who have never rolled a sponge before. The method is straightforward, and the steps are designed to give you a crack-free roll every time. From start to finish, it is ready in around 45 minutes.

Ingredients

For the sponge

3 large eggs
75g caster sugar
50g plain flour
25g cocoa powder, sifted
1 tsp baking powder

For the filling

250ml double cream
1 tbsp icing sugar, sifted
1 tsp vanilla extract

To finish

2 tbsp icing sugar, for dusting

How to Make Mary Berry Chocolate Swiss Roll

Prepare the tin: Grease and line a 23cm x 33cm Swiss roll tin with baking parchment, leaving a slight overhang at the edges. Preheat the oven to 200°C (180°C fan).
Whisk the eggs and sugar: Place the eggs and caster sugar in a large bowl and use an electric hand whisk to beat them together for around 5 minutes, until the mixture is very pale, thick, and falls in a wide ribbon from the beaters. This step builds the structure that keeps the sponge light and rollable.
Fold in the dry ingredients: Sift the plain flour, cocoa powder, and baking powder directly over the whisked mixture. Using a large metal spoon, fold everything together with gentle, sweeping movements until no dry streaks remain, taking care not to knock out the air.
Pour and spread the batter: Pour the batter into the prepared tin and spread it gently into the corners using a palette knife or the back of a spoon, so the layer is even across the whole surface.
Bake the sponge: Slide the tin onto the middle shelf of the oven and bake for 10 to 12 minutes, until the sponge is just firm to the touch and beginning to shrink away slightly from the edges. Do not overbake, as a dry sponge is much more likely to crack during rolling.
Turn out and roll while warm: Lay a fresh sheet of baking parchment on the worktop and dust it generously with icing sugar. Turn the sponge out onto it immediately, peel away the lining paper, and roll the sponge up from the short end with the parchment inside. Leave it to cool completely in this rolled position, as this trains the sponge and prevents cracking later.
Whip the cream: Beat the double cream with the icing sugar and vanilla extract until it holds soft, billowy peaks. Stop before it becomes stiff, as a slightly loose cream spreads more easily and gives a silkier finish inside the roll.
Fill and re-roll: Carefully unroll the cooled sponge and spread the whipped cream evenly across the surface, leaving a 2cm border along the far short edge. Roll the sponge back up firmly but gently, using the parchment to guide it. Transfer to a serving plate with the seam facing down.
Dust and serve: Sift a fine, even layer of icing sugar over the top just before serving to give it a clean, finished look.

Tips for the Best Chocolate Swiss Roll

Why did my Swiss roll crack when I rolled it?

The sponge was most likely overbaked or left to cool before rolling. Always roll the sponge while it is still warm, with the parchment inside, so it sets in the curved shape before the filling goes in.

Why did my sponge turn out dense instead of light?

The eggs and sugar were probably not whisked for long enough. You need a full 5 minutes of high-speed whisking to build enough volume, and the dry ingredients must be folded in very gently to preserve that air.

Why is my filling leaking out of the sides?

The cream was likely whipped too loosely or spread too close to the edges. Keep a 2cm border along the far edge and make sure the cream holds soft peaks before spreading.

How do I get a clean, even spiral inside the roll?

Spread the cream in a layer of consistent thickness using a palette knife, and roll the sponge firmly but without forcing it. Using the parchment underneath to guide the roll helps keep the shape even and controlled.

Why does my sponge stick to the tin even though I lined it?

The parchment lining may not have been pressed right into the corners, or the tin may not have been greased beneath the paper. Lightly butter the tin before laying in the parchment so it sits flat and the sponge releases cleanly.

Serving Suggestions

Serve in generous slices with a small pitcher of single cream on the side for pouring.
Pair with a pot of strong English breakfast tea for an afternoon treat.
Dust with a little extra cocoa powder alongside the icing sugar for a deeper, more intense finish.
Arrange slices on a cake stand with fresh raspberries tucked alongside for a party table centrepiece.
Serve slightly chilled for a firmer, cleaner cut, especially in warmer weather.

Storage

Room temperature

Keep the filled Swiss roll in an airtight container at room temperature for up to one day.

Refrigerator

Wrap the roll loosely in cling film and refrigerate for up to 3 days. Remove it from the fridge around 20 minutes before serving so the cream softens slightly and the sponge returns to its best texture.

Freezing

Wrap the unfilled, cooled sponge tightly in two layers of cling film and freeze for up to one month. Defrost at room temperature for about an hour before unrolling and adding the fresh cream filling.

Nutrition

Calories: 265 kcal
Carbohydrates: 28g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Sodium: 95mg

Nutrition values are estimates and may vary depending on the specific ingredients and portion sizes used.

FAQs

Can I use self-raising flour instead of plain flour and baking powder?

Yes, you can swap the plain flour and baking powder for the same quantity of self-raising flour. The result will be very similar, though sifting is still important to keep the batter light.

Can I make this chocolate Swiss roll the day before?

The sponge can be baked, rolled without filling, and kept at room temperature overnight. Add the whipped cream filling and re-roll it on the day you plan to serve it for the freshest result.

Can I add a chocolate filling instead of plain cream?

A chocolate ganache or chocolate-flavoured whipped cream works well here. To make a simple chocolate cream, fold 2 tablespoons of sifted cocoa powder into the whipped double cream along with the icing sugar before spreading.

What size tin do I need for this recipe?

A 23cm x 33cm Swiss roll tin is the right size for this quantity of batter. A tin that is too large will give you a sponge that is too thin and prone to tearing, while a smaller tin will produce a sponge that is too thick to roll neatly.

Can I halve this recipe to make a smaller roll?

Halving the recipe is not recommended, as the small quantity of batter makes it harder to achieve enough volume during whisking. This batch size is already well-suited to home baking and serves around 6 to 8 people.

Conclusion

This Mary Berry chocolate Swiss roll recipe delivers a tender, cocoa-dark sponge with a cloud-soft cream filling, all wrapped into a neat spiral that looks far more impressive than the effort involved. The key is whisking the eggs well, rolling the sponge while warm, and not rushing the cooling stage. Follow these steps and the roll comes together cleanly every time. This recipe yields 6 to 8 slices, making it a reliable choice for afternoon tea, a weekend gathering, or a simple celebration dessert.

If this recipe has worked well for you, leave a comment below to share how it turned out, and pass it on to anyone who loves a classic bake. For another warming recipe to add to your collection, you might also enjoy the Mary Berry winter vegetable soup recipe, which is just as comforting and easy to follow.