Mary Berry Coffee Swiss Roll Recipe

If you love light sponge cakes and rich coffee flavors, this Mary Berry Coffee Swiss Roll Recipe is a wonderful bake to try. A soft and airy chocolate-free sponge is rolled around a smooth coffee buttercream filling, creating a beautiful dessert that looks impressive but is surprisingly simple to make. The texture is light, tender, and fluffy, while the filling delivers a delicious coffee flavor without being overpowering. This recipe is suitable for confident beginners and takes around 1 hour from start to finish, including cooling time.

Ingredients

For the Coffee Sponge

• 4 large eggs
• 100g caster sugar
• 100g self-raising flour
• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
• Butter for greasing
• Baking parchment

For the Coffee Buttercream Filling

• 125g unsalted butter, softened
• 225g icing sugar
• 2 teaspoons instant coffee dissolved in 1 tablespoon hot water
• 1 tablespoon milk, if needed

For Decoration

• Icing sugar for dusting
• Extra coffee buttercream, optional

How to Make Mary Berry Coffee Swiss Roll Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a 33 x 23cm Swiss roll tin and line it with baking parchment.
• Whisk the eggs and sugar: Place the eggs and caster sugar into a large bowl and whisk until very thick, pale, and fluffy. The mixture should leave a ribbon trail when lifted.
• Add the coffee: Stir the dissolved coffee into the egg mixture until evenly combined.
• Fold in the flour: Carefully fold in the self-raising flour using a large metal spoon. Keep as much air in the mixture as possible.
• Fill the tin: Pour the batter into the prepared tin and gently spread it into the corners for an even layer.
• Bake the sponge: Bake for 10 to 12 minutes until golden, springy, and cooked through.
• Roll while warm: Place a sheet of baking parchment on the worktop and dust with icing sugar. Turn the sponge onto the paper, remove the lining paper, and roll up from the short end while still warm.
• Cool completely: Leave the rolled sponge to cool completely before filling.
• Make the buttercream: Beat the butter until smooth. Gradually add the icing sugar and dissolved coffee, beating until light and fluffy. Add a little milk if needed.
• Assemble the Swiss roll: Carefully unroll the sponge, spread the coffee buttercream evenly over the surface, then roll it up again.
• Finish and serve: Dust with icing sugar and slice to serve.

Tips for the Best Coffee Swiss Roll

How do I stop the Swiss roll from cracking?

Roll the sponge while it is still warm. This helps it hold its shape and prevents major cracks when filled later.

What coffee works best?

Use a good-quality instant coffee dissolved in hot water. A strong coffee flavor balances the sweetness of the buttercream.

Why did my sponge turn out flat?

The eggs and sugar must be whisked until very thick and airy. This creates the light texture Swiss rolls are known for.

Can I make the filling less sweet?

Yes. Reduce the icing sugar slightly and increase the coffee for a stronger, less sweet filling.

Serving Suggestions

• Serve with freshly brewed coffee.
• Enjoy with whipped cream on the side.
• Add chocolate shavings for extra decoration.
• Pair with vanilla ice cream.
• Serve as part of an afternoon tea spread.

Storage

Room Temperature

Store in an airtight container for up to 1 day in a cool room.

Refrigerator

Keep refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap tightly in cling film and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 90mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Coffee Swiss Roll Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

12

minutes

Total time

60

minutes

Calories

320

kcal

32

minutes

A light and airy coffee-flavored Swiss roll filled with silky coffee buttercream. Perfect for afternoon tea, special occasions, or whenever you crave a classic British cake.

Ingredients

• 4 large eggs

• 100g caster sugar

• 100g self-raising flour

• 1 tbsp instant coffee dissolved in 1 tbsp hot water

• Butter for greasing

• Baking parchment

• 125g unsalted butter softened

• 225g icing sugar

• 2 tsp instant coffee dissolved in 1 tbsp hot water

• 1 tbsp milk if needed

• Icing sugar for dusting

• Extra coffee buttercream for decoration optional

Directions

• Preheat the oven to 200°C (180°C fan). Grease and line a Swiss roll tin measuring approximately 33 x 23cm.
• Whisk eggs and caster sugar together until pale, thick and tripled in volume.
• Fold in the flour carefully followed by the dissolved coffee mixture.
• Pour the batter into the prepared tin and spread evenly.
• Bake for 10 to 12 minutes until golden and springy.
• Turn onto baking parchment dusted with icing sugar and roll up while warm.
• Leave to cool completely while rolled.
• Beat butter, icing sugar and coffee together until smooth and fluffy.
• Unroll the sponge carefully, spread the coffee buttercream over the surface and roll up again.
• Dust with icing sugar and serve.

Notes

• Roll the sponge while warm to prevent cracking.
• Use strong coffee for the best flavor.
• The Swiss roll can be refrigerated for up to 3 days.