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Summer berry Swiss roll

This summer berry Swiss roll is perfect for an afternoon tea or garden party and makes an impressive dessert. With a sweet berry filling, creamy frosting and light, gluten-free sponge, it's sure to wow your friends and family.

  • 40 minutes prep. time
  • 40 minutes cooking time
  • Serves 8
  • Cakes, bakes & desserts, Vegetarian & vegan
Summer berry Swiss roll laid on a table with plates and forks
Summer berry Swiss roll | © National Trust Images/William Shaw


For the compote

  • 400g mixed berries

For the sponge

  • 4 eggs
  • 100g caster sugar
  • 100g gluten-free self-raising flour

For the frosting

  • 130g baking margarine, softened
  • 260g icing sugar
  • 2 tsp vanilla extract

For the topping

  • 80g raspberries
  • 80g strawberries
  • 50g blueberries
  • ½​ lime, zest


Get ahead

You can make the compote up to two days in advance. Keep in the fridge until needed.

Step 1

For the compote

Pour the berries into a pan and place over a low to medium heat and bring to a simmer.

Step 2

Simmer for about 30 minutes, stirring regularly, until the fruit has broken down and the liquid has thickened. If there are any particularly large pieces of fruit, crush these with the back of a spoon as they cook.

Step 3

Remove from the heat and leave to cool, then refrigerate until needed.

Step 4

Preheat the oven to 190°C (170°C fan/gas mark 5). Grease a 33cm x 23cm Swiss roll tin and line with non-stick baking paper.


Step 5

For the sponge

Crack the eggs into the bowl of a stand mixer and add the caster sugar. Whisk on high speed for 5–7 minutes or until very light and fluffy. The whisk should leave a ribbon-like trail when lifted above the mix.


Step 6

Sift the flour into the mix and gently fold together until just combined. Tip the sponge mix into the lined tin and gently spread to the edge, ensuring the batter is even.

Step 7

Bake for about 10 minutes until risen, golden and set. Remove from the oven and leave to cool for 5 minutes – you want the sponge to be warm for the next step.

Step 8

Lift the sponge out of the tin with the paper and, without removing the paper, roll the sponge gently and tightly along the long edge. Leave to cool completely.

Step 9

For the frosting

Beat the margarine, icing sugar and vanilla together until light and fluffy.

Step 10

To fill the sponge, carefully unroll it and spread about 175g of the frosting in a thin, even layer, followed by the summer berry compote.

Step 11

Re-roll the sponge, this time peeling the paper off as you roll. Don't worry if the top layer of the cake comes off – it's going to be covered up.

Step 12

To finish

Spread the outside of the sponge with about 175g of the frosting in a thin, even layer. Place the remaining frosting into a piping bag and pipe eight thin lines across the top to mark the portions.

Step 13

Top each line with raspberries, strawberries and blueberries. Finally, grate over the zest of the lime.

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