Mary Berry Sponge Roulade Recipe

Mary Berry Sponge Roulade is a feather-light and elegant dessert popular for its airy fatless sponge and classic jam and cream filling. Ideally, the sponge must be rolled while it is still warm and flexible to set the shape, preventing cracks when filled later.

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Mary Berry Sponge Roulade Ingredients

For the Sponge

• 4 large eggs
• 100g (4oz) caster sugar (plus extra for dusting)
• 100g (4oz) self-raising flour (sifted)

For the Filling

• 4 tbsp strawberry or raspberry jam
• 300ml (½ pint) double cream (heavy cream), whipped to soft peaks
• Fresh strawberries or raspberries (optional, for the inside)
• Icing sugar, for dusting

How To Make Mary Berry Sponge Roulade

1. Prep the tin: Preheat the oven to 220°C (200°C Fan/Gas 7). Grease a 33x23cm (13x9in) Swiss roll tin and line it with non-stick baking parchment, ensuring the paper comes up the sides.
2. Whisk eggs and sugar: Place the eggs and sugar in a large bowl. Using an electric hand whisk or stand mixer, whisk on high speed for about 5–7 minutes. The mixture should be very pale, thick, and voluminous. It needs to reach the “ribbon stage,” where a trail of batter stays on the surface for a few seconds when the whisk is lifted.
3. Fold in flour: Sift the self-raising flour over the egg mixture. Using a large metal spoon, gently fold the flour in. Cut through the middle and fold over the sides. Do this carefully but thoroughly to ensure no pockets of flour remain without knocking out the air.
4. Bake: Pour the mixture gently into the prepared tin and tilt the tin to spread it into the corners (avoid over-spreading with a spatula if possible). Bake for 10–12 minutes until the sponge is golden, well-risen, and springy to the touch.
5. Prepare for rolling: While the sponge is baking, lay a piece of baking parchment slightly larger than the tin on a work surface. Sprinkle it generously with caster sugar.
6. Roll immediately: Turn the baked sponge out onto the sugared paper. Carefully peel off the lining paper from the bottom of the sponge. Cut a shallow score mark about 2cm in from one short edge (do not cut all the way through). Starting at this scored end, roll the sponge up tightly along with the sugared paper inside.
7. Cool: Place the rolled sponge (still in the paper) on a wire rack with the seam side down. Leave it to cool completely. This “trains” the sponge to hold the curl.
8. Fill and finish: Once cold, gently unroll the sponge. Spread the jam over the surface. Top with the whipped cream (and fresh fruit if using), leaving a small border at the edges. Re-roll the sponge (without the paper this time). Dust with icing sugar to serve.

Recipe Tips

• Fatless sponge: This recipe contains no butter. This makes it very light but also means it stales faster than butter cakes, so it is best eaten on the day it is made.
• The score mark: Scoring the short edge before rolling helps the first tight turn of the roll to fold over without snapping, creating a neat spiral center.
• Rolling hot: You must roll the sponge while it is still hot. As the sponge cools, the protein structure sets. If you try to roll a cold sponge, it will crack and break.
• Metal spoon: Using a metal spoon to fold in the flour cuts through the foam better than a wooden spoon, preserving the air bubbles that make the sponge light.

What To Serve With Mary Berry Sponge Roulade

This classic tea-time treat needs little accompaniment.

• Fresh Berries: Serve extra strawberries on the side.
• Cup of Tea: Earl Grey is the perfect match.
• Prosecco: Makes for a lovely summer celebration cake.
• Fruit Coulis: A drizzle of raspberry coulis on the plate adds color.

How To Store Mary Berry Sponge Roulade

• Refrigerate: Once filled with fresh cream, the roulade must be stored in the refrigerator. It will keep for up to 2 days.
• Freeze: You can freeze the rolled, unfilled sponge (in the paper) for up to 1 month. Thaw at room temperature before unrolling and filling.

Mary Berry Sponge Roulade Nutrition Facts

• Calories: 320kcal
• Protein: 5g
• Carbohydrates: 32g
• Fat: 20g
• Saturates: 12g
• Sugar: 22g
• Salt: 0.2g

Nutrition information is estimated per slice (based on 8 slices).

FAQs

Try More Recipes:

• Mary Berry Genoise Sponge Recipe
• Mary Berry Joconde Sponge Recipe
• Mary Berry Apple Sponge Cake​ Recipe