If you love light sponge cakes with bright citrus flavor, this Mary Berry Lemon Swiss Roll Recipe is a wonderful choice. It features a soft, airy sponge rolled around a smooth and tangy lemon filling that creates the perfect balance of sweetness and freshness. Despite its elegant appearance, this classic British bake is surprisingly easy to make, even for beginners. From start to finish, the recipe takes about 50 minutes, making it ideal for afternoon tea, family gatherings, or a simple homemade dessert.
What Is Mary Berry Lemon Swiss Roll?
Mary Berry’s Lemon Swiss Roll is a traditional British sponge cake rolled around a sweet and zesty lemon filling. The sponge is light and flexible, allowing it to be rolled without cracking when handled correctly. The lemon flavor adds freshness to every bite, while the soft texture makes it an elegant dessert for any occasion.
The finished roll has a delicate sponge exterior with a creamy citrus center. A dusting of icing sugar on top completes the classic presentation and gives the cake a beautiful finish.
Mary Berry Lemon Swiss Roll Recipe Ingredients
For the Sponge
- 4 large eggs
- 100g caster sugar
- 100g self-raising flour, sifted
- 1 tsp baking powder
- Finely grated zest of 1 lemon
- Butter for greasing
- Baking parchment
For the Lemon Filling
- 150ml double cream
- 2 tbsp icing sugar
- 4 tbsp lemon curd
For Finishing
- Icing sugar, for dusting
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cooling Time: 20 minutes
- Total Time: 50 minutes
- Servings: 8 slices
How to Make Mary Berry Lemon Swiss Roll
- 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 mixing bowl. Whisk until very thick, pale, and fluffy. The mixture should leave a ribbon trail when lifted.
- Add the dry ingredients: Sift in the self-raising flour and baking powder. Add the lemon zest and gently fold everything together using a large metal spoon.
- Fill the tin: Pour the batter into the prepared tin and spread it evenly into the corners using a spatula.
- Bake the sponge: Bake for 8 to 10 minutes until golden and springy to the touch.
- Roll while warm: Place a sheet of baking parchment on the work surface and dust it with icing sugar. Turn out the sponge onto the parchment and carefully remove the lining paper. Roll the sponge up from the short side while still warm.
- Cool completely: Leave the rolled sponge to cool fully before adding the filling.
- Prepare the filling: Whip the double cream and icing sugar until soft peaks form.
- Fill the Swiss roll: Carefully unroll the sponge. Spread the lemon curd evenly over the surface, then add the whipped cream.
- Roll and finish: Roll the sponge back up gently. Dust with icing sugar before slicing and serving.
Tips for the Best Lemon 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 breaks when filled later.
Why is my sponge dense?
Make sure the eggs and sugar are whisked until thick and fluffy. This creates the light texture that Swiss rolls are known for.
Can I make the filling more lemony?
Yes. Add extra lemon zest to the whipped cream or use a generous layer of lemon curd.
Should I chill the Swiss roll before serving?
Chilling for 30 minutes makes slicing easier and helps the filling set neatly.
Serving Suggestions
- Serve with a cup of tea or coffee.
- Add fresh raspberries or strawberries on the side.
- Pair with vanilla ice cream.
- Garnish with extra lemon zest.
- Serve as part of an afternoon tea spread.
Storage
Room Temperature
The Swiss roll can sit at room temperature for up to 4 hours before serving.
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezing
Wrap tightly in cling film and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
- Calories: 285 kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 90mg
Nutrition values are estimates and may vary depending on ingredients used.
Frequently Asked Questions
Can I make Mary Berry Lemon Swiss Roll in advance?
Yes, you can make it a day ahead and keep it refrigerated until serving.
Why did my Swiss roll crack?
Cracking usually happens if the sponge cools before being rolled or if it has been overbaked.
Can I use homemade lemon curd?
Absolutely. Homemade lemon curd works beautifully and gives a fresher lemon flavor.
Can I freeze a lemon Swiss roll?
Yes, wrap it well and freeze for up to two months. Thaw overnight before serving.
Mary Berry Lemon Swiss Roll Recipe
Course: DessertCuisine: BritishDifficulty: Easy8
slices20
minutes10
minutes50
minutes285
kcal30
minutesLight and airy lemon Swiss roll made with a delicate sponge cake and filled with whipped cream and lemon curd. A classic British dessert perfect for afternoon tea.
Ingredients
4 large eggs
100g caster sugar
100g self-raising flour
1 tsp baking powder
Zest of 1 lemon
150ml double cream
2 tbsp icing sugar
4 tbsp lemon curd
Icing sugar for dusting
Directions
- Preheat oven to 200°C (180°C Fan). Grease and line a 33x23cm Swiss roll tin.
- Whisk eggs and caster sugar until thick, pale and tripled in volume.
- Fold in flour, baking powder and lemon zest carefully.
- Spread mixture evenly in prepared tin.
- Bake for 8 to 10 minutes until golden and springy.
- Turn onto sugared parchment and roll while warm.
- Cool completely before unrolling.
- Whip cream with icing sugar and spread over sponge with lemon curd.
- Roll up again, dust with icing sugar and serve.
Notes
- Roll the sponge while warm to prevent cracking.
- Do not overbake or the sponge may become dry.
- The Swiss roll can be chilled before serving for cleaner slices.
