Summer berry swiss roll

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

Cakes and bakes
Summer berry swiss roll
  • Preparation time 40 minutes (prep. time)
  • Cooking time 40 minutes (cooking time)
  • Serves 8


For the compote

  • 400gmixed berries


For the sponge

  • 4eggs
  • 100gcaster sugar
  • 100ggluten free self-raising flour


For the frosting

  • 130gbaking margarine, softened
  • 260gicing sugar
  • 2tspvanilla extract


For the topping

  • 80graspberries
  • 80gstrawberries
  • 50gblueberries
  • ½​lime, zest


  1. For the compote, pour the berries into a pan and place over a low to medium heat and bring to a simmer. 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.
  2. Remove from the heat and leave to cool, then refrigerate until needed.
  3. Preheat the oven to 190°C/170°C fan/gas 5. Grease a 33x23cm swiss roll tin and line with non-stick baking paper.
  4. For the sponge, crack the eggs into the bowl of a stand mixer and add the caster sugar. Whisk on high speed for 5–7minutes or until very light and fluffy. The whisk should leave a ribbon-like trail when lifted above the mix.
  5. Sift the flour into the mix and gently fold together until just combined. 
  6. Tip the sponge mix into the lined tin and gently spread to the edge, ensuring the batter is even. 
  7. Bake for about 10 minutes until risen, golden and set.
  8. Remove from the oven and leave to cool for 5 minutes – you want the sponge to be warm for the next step. 
  9. 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.
  10. For the frosting, beat the margarine, icing sugar and vanilla together until light and fluffy.
  11. To fill your sponge, carefully unroll it and spread about 175g of the frosting in a thin, even layer, followed by the summer berry compote.
  12. 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 as it's going to be covered up.
  13. 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. 
  14. Top each line with raspberries, strawberries and blueberries. Finally, grate over the zest of the lime.