Mary Berry Lemon Swiss Roll

This Lemon Swiss Roll is light, fluffy, and filled with tangy lemon curd, making it a perfect sweet treat for any occasion. The soft sponge is easy to roll and has a fresh citrus flavour that pairs wonderfully with a cup of tea.

It’s quick to make, requires just a few ingredients, and can be customised with orange for a different twist. Whether you serve it for dessert or afternoon tea, this easy Swiss roll will be a crowd-pleaser!

Ingredients Needed

For the Sponge:

• 4 large eggs
• 100g (4oz) caster sugar
• Finely grated zest of 1 lemon
• 100g (4oz) self-raising flour

For the Filling:

• 4 level tbsp lemon curd

How To Make Lemon Swiss Roll

1. Preheat the Oven: Set the oven to 220°C/fan 200°C/gas 7. Butter a 33 x 23cm (13 x 9in) Swiss roll tin, then line it with non-stick baking parchment.
2. Make the Batter: In a large bowl, whisk the eggs, sugar, and lemon zest until the mixture is light and frothy. The whisk should leave a trail when lifted. Sift in the flour and carefully fold it in, keeping as much air in the mixture as possible.
3. Bake the Sponge: Pour the mixture into the prepared tin, ensuring it spreads evenly into the corners. Give the tin a gentle shake to level the batter. Bake for 10 minutes, or until the sponge is golden brown and begins to shrink from the edges.
4. Prepare the Rolling Surface: While the cake bakes, place a sheet of baking parchment on a work surface, slightly larger than the sponge tin. Sprinkle it with caster sugar.
5. Turn Out the Sponge: Invert the cake onto the sugared parchment. Carefully peel off the baking parchment from the bottom of the sponge. Trim the edges with a sharp knife, then score a line 2.5cm (1in) from one shorter edge—this will help with rolling.
6. Add the Filling: Let the cake cool slightly before spreading lemon curd evenly over the surface. If the cake is too hot, the curd will soak into the sponge.
7. Roll the Cake: Starting from the scored edge, roll the sponge up firmly. Let it rest seam-side down before serving.

Recipe Tips

• For a different flavour, swap the lemon zest for orange zest and use orange marmalade instead of lemon curd.
• To prevent cracking, roll the sponge while it’s still warm and let it cool in shape before serving.
• For a neater look, dust with icing sugar before serving.

How To Store Leftovers

In the Fridge: Store in an airtight container for up to 3 days. Let it come to room temperature before serving.

In the Freezer: Wrap slices tightly in cling film and freeze for up to 1 month. Defrost at room temperature before serving.

Try More Recipes:

• Mary Berry Chocolate Cupcakes 
• Mary Berry Coconut Pyramids
• Mary Berry Lavender Shortbread Biscuits
• Mary Berry Shrewsbury Biscuits