Swiss roll with fresh blackberries and vanilla cream

James Martin’s classic Swiss roll is easy and looks impressive – it’s one to add to your baking repertoire.


For the Swiss roll
  • 4 medium free-range eggs
  • 110g/4oz caster sugar, plus extra for dusting
  • 1 vanilla pod, seeds only
  • 75g/2½oz self-raising flour
  • 200ml/7fl oz double cream
  • 1 tsp vanilla extract
  • 200g/7oz whole blackberries
For the blackberry compôte
  • 250g/9oz blackberries
  • 100g/3½oz caster sugar
  • icing sugar, to serve

Preparation method

  1. For the Swiss roll sponge, preheat the oven to 190C/375F/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.

  2. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened.

  3. Sift the flour over the mixture and fold in.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 8

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