Berry Swiss roll

Ingredients

• 5eggs
• 100 gsugar
• 75 gtype 405 wheat flour (instant flour, or plain flour)
• 30 gcornflour
• 1/4 tspbaking powder
• a pinchsalt
• 1 packet (equivalent to 6 sheets)powdered gelatine
• 150 gyoghurt
• 250 glow-fat quark
• 75 gsugar
• 1lemon
• 300 gwhipping cream
• 200 gberries

Instructions

1. 1

   Whisk the egg whites

   Separate the eggs. Beat the whites with a pinch of salt until stiff, then add three-quarters of the sugar and whisk until glossy.

2. 2

   Mix the sponge

   Stir the yolks with the remaining sugar. In a separate bowl, combine the flour, cornflour and baking powder with a whisk. Add the flour mixture to the egg whites, then mix in the yolks on the lowest speed. Preheat the oven to 180°C, conventional heat.

3. 3

   Bake the sponge

   Line a baking tray with baking paper; use a baking frame on the tray if you have one. Spread the sponge mixture in the tray. Lay another sheet of baking paper on the work surface and sprinkle it with sugar. Bake for about 10 minutes. Since ovens vary, watch for a golden surface and a sponge that springs back when pressed lightly with a finger. Turn the sponge out onto the sugared paper and carefully peel away the baking paper it was baked on. Loosely lay that paper over the sponge; if you have a damp tea towel, place it over the top too. Leave the sponge covered until cool.

4. 4

   Prepare the gelatine

   Prepare the gelatine according to the packet instructions, then melt it.

5. 5

   Make the filling

   Mix the quark, yoghurt, 75 g sugar and the lemon zest. Stir some of this mixture into the melted gelatine, then mix it back into the yoghurt mixture. Refrigerate until the gelatine begins to set. Meanwhile, whip the cream until stiff and fold it into the filling. Wash and chop the berries.

6. 6

   Fill and roll

   Spread the filling over the cooled sponge, leaving a border of about 1 cm. Arrange the berries in a line along the lower edge, then roll the sponge up lengthways from that side. Roll slowly, pressing gently as you go.

7. 7

   Chill the roll

   Place the roll seam-side down on a board and refrigerate for about 2 hours, until set. Dust with icing sugar before serving.

What is a Swiss roll?

A Swiss roll is a thin, flexible sponge rolled around a filling. Despite its name, it is a familiar cake in Germany, where this version pairs the sponge with a creamy quark filling and berries.

The airy sponge and gently tangy filling make a balanced contrast. Chilling firms the filling so the slices hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 7g protein, 27g carbs, 11g fat.

The sponge's carbohydrates mainly come from the flour and sugar, while the cream contributes much of the fat. Eggs and quark provide protein, with yoghurt adding to the creamy filling. Serve a slice with extra fresh berries for a fruitier plate.

Getting an airy sponge

Egg whites: Beat them with salt until stiff, then whisk in most of the sugar until glossy. This gives the sponge its lift, so use a large bowl and avoid knocking out too much air when mixing in the other ingredients.

Flour: Whisk the wheat flour, cornflour and baking powder together before adding them. The recipe notes that instant flour can be used; with ordinary flour, whisking the mixture helps combine it evenly.

How to judge the bake

Colour: The sponge is ready when its surface turns golden; the stated 10 minutes is a guide because ovens differ. A light press should spring back rather than leave a lasting dent.

Cooling: Turn the sponge onto sugared baking paper and peel off the original paper carefully. Cover it loosely while it cools, as directed, before spreading on the filling.

Making a smooth filling

Gelatine: Follow the packet directions and melt it before use. Mixing in a little quark mixture first helps incorporate it into the larger bowl of filling.

Cream: Refrigerate the quark mixture until the gelatine starts to set, then fold in the stiffly whipped cream. This timing helps the filling stay together without becoming difficult to spread.

Rolling without cracks

Filling: Spread it evenly but leave a border of about 1 cm. Lay the chopped berries in a line along the lower edge, where they will sit near the centre of the finished roll.

Rolling: Start from the berry-lined edge and work slowly along the length of the sponge, pressing gently as you go. Set the finished roll seam-side down so it stays closed while chilling.

Serving and timing

The recipe takes about 140 minutes overall, including the roughly 2-hour setting time in the fridge. Allow the sponge to cool before filling it, and plan the chill so the cream has time to firm up.

Serve the roll in slices, with extra berries alongside if you like. Its creamy filling also goes well with a cup of tea or coffee.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Whisk the flour mixture thoroughly before adding it to the sponge.
• Keep an eye on the sponge from around the 10-minute mark, using its colour and spring-back as cues.
• Peel the baking paper away gently after turning out the sponge.
• Wait until the gelatine mixture starts to set before folding in the whipped cream.
• Roll slowly and keep the seam underneath during chilling.

Variations

• Mixed berries: Use a combination of berries for a varied filling.
• Single berries: Choose one type of berry for a simpler flavour.
• Citrus note: Add a little more lemon zest for a sharper filling.
• Extra fruit: Serve each slice with fresh berries on the side.
• Decorative finish: Dust the chilled roll with icing sugar just before serving.

Common mistakes to avoid

• Overbeating after adding flour: Mix on the lowest speed and stop once the ingredients are combined.
• Overbaking the sponge: Watch for a golden colour and a surface that springs back when pressed.
• Peeling paper too quickly: Lift it away carefully so the warm sponge stays intact.
• Adding gelatine straight to the bowl: First stir it with some of the quark mixture, then blend it into the rest.
• Filling while warm: Let the sponge cool before spreading on the cream mixture.
• Rolling too fast: Work slowly and press gently so the sponge is less likely to split.

How to store

Keep the Swiss roll covered in the fridge and eat within 2 days. Serve chilled; reheating is not suitable for this cream-filled dessert.

Frequently asked questions