Redcurrant and mascarpone Swiss roll

Ingredients

• 4eggs
• 60 ml (4 tablespoons)hot water
• 120 gsugar
• 1 packetvanilla sugar
• 100 gplain flour
• 25 gcornflour
• 1 small pinchbaking powder
• 250 gmascarpone
• 150 gwhipping cream
• 50 gsweetened condensed milk
• 1 packetwhipping cream stabiliser
• 200 gredcurrants

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, using conventional top and bottom heat.

2. 2

   Mix the eggs

   On a low speed, mix the eggs with the sugar, vanilla sugar and hot water.

3. 3

   Whisk until fluffy

   Turn the mixer to its highest speed and whisk for about 10 minutes, until the mixture is pale and foamy.

4. 4

   Fold in the flour

   Mix the flour, cornflour and baking powder, then sift them over the egg mixture and fold in gently.

5. 5

   Line the tray

   Line a baking tray with baking paper.

6. 6

   Spread the batter

   Tip the batter onto the tray and spread it evenly.

7. 7

   Bake the sponge

   Bake for about 10 minutes.

8. 8

   Turn out the sponge

   As soon as it comes out of the oven, turn the sponge out onto another sheet of baking paper.

9. 9

   Remove the paper

   Carefully peel away the baking paper from the top.

10. 10

    Roll and cool

    Roll up the sponge and leave it to cool.

11. 11

    Prepare the fruit

    Wash and pick over the redcurrants.

12. 12

    Whip the cream

    Whip the mascarpone, whipping cream and sweetened condensed milk together on the highest speed until fluffy.

13. 13

    Add the stabiliser

    Add the cream stabiliser and whip briefly again.

14. 14

    Unroll the sponge

    Once the sponge is cool, unroll it.

15. 15

    Spread the filling

    Spoon the mascarpone cream over the sponge and spread it evenly.

16. 16

    Add the redcurrants

    Scatter the redcurrants evenly over the cream.

17. 17

    Chill the roll

    Roll up the sponge again and chill it for about 2 hours.

18. 18

    Decorate if desired

    If you like, decorate with icing sugar and extra redcurrants.

19. 19

    Serve chilled

    Serve well chilled.

What is a Swiss roll?

A Swiss roll is a thin sponge cake rolled around a filling; despite its name, it is a familiar European-style tea-time and celebration cake rather than a dish tied to one particular Swiss region. This version pairs sweet mascarpone cream with the bright, tart flavour of fresh redcurrants.

The sponge is rolled while warm so it can cool in a curved shape, then filled and rolled again. That first roll helps the cooled cake bend more readily around the cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 15g protein, 79g carbs, 48g fat.

The sponge gets most of its carbohydrates from the sugar, flour and cornflour, while mascarpone, cream and condensed milk contribute much of the fat; eggs and dairy supply some protein. Serve a slice with extra fresh berries to add fruit and balance the rich filling.

A sponge that stays light

Egg mixture: Whisking the eggs, sugar, vanilla sugar and hot water for about 10 minutes builds the airy base of the sponge. Take care when folding in the sifted dry ingredients so you keep as much of that volume as possible.

Flour blend: Plain flour gives the sponge structure, while cornflour keeps the crumb delicate. The small pinch of baking powder adds a little extra lift.

Rolling without cracks

Warm sponge: Turn it out and remove the top paper as soon as it has baked. Roll it up while still warm, using the fresh sheet of baking paper to help guide it, then leave it rolled until cool.

Gentle handling: If the sponge sticks as you unroll it, ease it away slowly rather than pulling sharply. Spread the filling in an even layer so the roll closes without forcing out too much cream.

Cream and fruit choices

Mascarpone cream: Whipping mascarpone with cream and sweetened condensed milk makes a rich, softly sweet filling. Add the cream stabiliser only after the mixture is fluffy, then whisk briefly as directed.

Redcurrants: Pick over the berries and remove any stems before scattering them across the filling. Their tartness balances the creamy centre; distribute them evenly so each slice gets some fruit.

Check the bake and the chill

Sponge timing: The cake bakes for about 10 minutes at 200°C. Keep an eye on it as it approaches that time; it should be baked through but still flexible enough to roll.

Chilling: Allow the sponge to cool before adding the cream, then chill the assembled roll for about 2 hours. This gives the filling time to firm up for neater slices.

Serving the roll

Serve it well chilled, as directed, and use a sharp knife to cut clean slices. Wiping the blade between cuts can help keep the cream and fruit layers distinct.

A few extra redcurrants and a dusting of icing sugar make a simple finish. The roll is also good alongside tea or coffee, or with extra fresh berries on the side.

Recipe notes & tips

• Use a second sheet of baking paper to turn out the hot sponge easily.
• Sift the flour mixture over the eggs to help it fold in evenly.
• Fold gently and stop as soon as no dry patches remain.
• Make sure the sponge is cool before spreading on the mascarpone cream.
• Chill the roll for the full 2 hours so the filling has time to firm.
• Wash and dry the redcurrants well before adding them to the cream.

Variations

• Add lemon zest: Fold finely grated zest into the mascarpone cream for a citrus note.
• Use raspberries: Replace some or all of the redcurrants with fresh raspberries.
• Try blueberries: Scatter blueberries over the cream for a milder fruit flavour.
• Add almond: Sprinkle flaked almonds over the filling before rolling.
• Finish with icing sugar: Dust the chilled roll just before serving for a simple decoration.

Common mistakes to avoid

• Under-whisking the eggs: The sponge may be dense; whisk for about 10 minutes on the highest speed.
• Overmixing the batter: It can lose air; fold in the flour mixture gently.
• Waiting to roll: A cooled sponge is more prone to cracking; roll it as soon as it is turned out.
• Filling a warm sponge: The cream may soften; let the rolled sponge cool fully first.
• Overwhipping after adding stabiliser: The cream can become too firm; whisk only briefly.
• Skipping the chill: The filling may squeeze out when sliced; chill the finished roll for about 2 hours.

How to store

Keep the roll covered in the refrigerator and eat within 2 days. Serve it chilled; freezing is not ideal because the fresh berries and whipped filling may change texture when thawed.

Frequently asked questions