Recipe 3: The Mighty Swiss Roll

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Well here I present to you, number three of the Mary Berry Baking Bible challenge! I’d never made a swiss roll before until yesterday. Even though it was quite nice, I wouldn’t say it was my favourite type of cake/pudding.

It did break as it folded, so I’m not sure what I did wrong? Any tips/help would be greatly appreciated! I also used the amount of jam suggested, and it definitely wasn’t enough, so I added a touch more; the second time I made it, I used whipped cream as well to jazz it up.

Anyway here we go, swiss roll time! 

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  • 4 large eggs
  • 100 g caster sugar
  • 100 g self raising flour
  • Filling: strawberry/raspberry jam (and/or whipped cream)


  1. Pre-heat the oven to 220C/fan 200C/gas mark 7.
  2. Grease and line a swiss roll tin with baking parchment.
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3) Whisk the eggs and sugar together until the mixture is light and frothy – with the whisk leaving a trail when lifted out.

         4. Sift the flour into the mixture and carefully fold it in – don’t go too mad and beat the life out of it!

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5. Turn the mixture into the prepared tin and give it a shake to make sure it goes into each corner – finding its own level

              6. Bake in the oven for about 8-10 minutes. The sponge should be golden brown and shrinking at the edges of the tin. While the cake is in the oven, place a piece of large baking parchment onto your work surface and sprinkle it in caster sugar.

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7. Invert the cake onto the sugared parchment. Loosen it from the bottom and peel off gently. Trim the edges with a sharp knife, and make a score mark 1 inch in from one of the shorter edges – DO NOT CUT RIGHT THROUGH!

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8) Leave to cool slightly and spread with jam (and/or cream if using). Do make sure it is fairly cool otherwise the sponge will absorb the jam.

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9) Roll up the cake firmly starting with the cut end – and voila! Swiss roll is served!


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