Mary Berry Lemon Swiss Roll

I used to think Swiss rolls were fussy—something best left to patisserie windows and retro cookbooks. But then I tried this lemon version, and honestly? It’s now my go-to when I want something that looks fancy but only takes 25 minutes start to finish.

The first time, I overbaked it by a minute and tried to roll it while it was too cool. Crack city. But once I got the timing right—warm sponge, lemon curd just spreadable—it rolled like a dream.

This one is all about the little steps. Warm sponge, quick roll, and a dusting of sugar to finish. Let me walk you through it, and you’ll never fear a roulade again.

A Few Reasons This Just Works

• Eggs do the heavy lifting—no fat in the batter, so it’s light, airy, and flexible.
• Lemon zest and curd give it a double hit of citrus: bright, fresh, and sharp enough to balance the sweetness.
• Hot bake, quick roll—Swiss rolls aren’t difficult, but timing is everything. Get that sponge rolled while warm, and you’re golden.

And the best part? You only need a bowl, a whisk, and a tray. No faff, no folding nightmares, no fancy piping.

Ingredients + Why They Matter

• Eggs – The structure of the sponge. Beat until thick and pale—this traps air and gives it that lovely spongey bounce.
• Caster Sugar – Dissolves quickly in the eggs without weighing them down. Granulated will make it grainy.
• Lemon Zest – Packs more punch than juice and won’t loosen the batter.
• Self-Raising Flour – Just enough lift to keep it light, not cakey. Sift it in and fold gently to keep the air in.
• Lemon Curd – The filling. Pick a thick, buttery one with real lemon—avoid the jelly-like, super-sweet ones.

Making It Yours (Without Ruining It)

• Swap lemon for orange – Use orange zest in the sponge and marmalade inside. Slightly sweeter, but still bright.
• Add whipped cream – A thin layer of cream under the lemon curd makes it more indulgent, but be sure to chill it before slicing.
• Gluten-free version? I tested this with a plain GF flour blend and ¼ tsp xanthan gum—slightly more fragile but it worked beautifully.
• No lemon curd? Try raspberry jam for a Bakewell twist (and maybe add almond extract to the batter).

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge cracked when rolling	Cooled too much before rolling	Roll it warm—wait no more than 2–3 minutes
Sponge was flat	Eggs under-whisked or flour over-folded	Beat until thick and fluffy, fold gently
Lemon curd soaked in	Cake was too hot when filled	Let it cool slightly—still warm, not hot
Rolled unevenly	Batter not spread evenly in tin	Gently shake the tin before baking

How to Make Mary Berry’s Lemon Swiss Roll

1. Preheat oven to 220°C (200°C fan) / gas 7. Grease a 33 x 23cm Swiss roll tin and line with baking parchment.
2. Make the batter: Whisk eggs, sugar, and lemon zest until pale and fluffy—should leave a ribbon when lifted. Sift in flour and gently fold until no streaks remain.
3. Bake: Pour into the tin, level the top, and bake for 10 minutes. It should be golden and just starting to shrink from the edges.
4. Prepare rolling surface: While it bakes, lay a piece of baking parchment on the counter and sprinkle with caster sugar.
5. Invert sponge: Turn the baked sponge out onto the sugared parchment. Peel off the base paper, trim the edges, and score a line 2.5cm in from one short edge.
6. Fill: Let it cool slightly, then spread lemon curd evenly over the surface.
7. Roll: Roll up tightly from the scored edge. Let it rest seam-side down to hold shape.
8. Serve: Dust with icing sugar, slice, and serve.

Tips from My Kitchen

• I whisk the eggs and sugar for a full 5 minutes with an electric mixer. Don’t stop early—volume is everything.
• If it cracks a little when rolling, don’t panic. A dusting of icing sugar hides all sins.
• I use a microplane for the lemon zest—gives the finest texture and most flavour.

Storage + Serving

• Fridge: Keeps in an airtight container for 2–3 days. Let it come to room temp before serving.
• Freezer: Slice and wrap individually. Freeze for up to 1 month. Defrost at room temperature.
• Serve with: A cup of tea or, if you’re feeling fancy, a little crème fraîche and raspberries.

FREQUENTLY ASKED QUESTIONS

Q: Can I use store-bought lemon curd?
A: Absolutely—just make sure it’s a good one. Look for curd with butter and lemon listed high up in the ingredients.

Q: Do I need a Swiss roll tin?
A: It helps. A regular roasting tin is usually too deep and affects the bake time. If using another tin, keep the sponge shallow and watch the timing closely.

Q: Can I make this in advance?
A: Yes! Roll it, cool it, and store it wrapped in cling film. You can even freeze it sliced.

Q: Why did my sponge deflate?
A: The air likely collapsed when folding in the flour. Be gentle—lift and fold, don’t stir.

Q: Can I use jam instead of lemon curd?
A: Definitely. Raspberry, apricot, or strawberry all work beautifully.

Try More Recipes:

• Mary Berry Lemon Tart With Lemon Passion Fruit Curd
• Mary Berry Lemon Yoghurt Cake
• Mary Berry Baked Apple Lemon Sponge
• Mary Berry Crunchy Top Lemon Cake