I’ll be honest—the first time I tried making Mary Berry’s chocolate roulade, I cracked it right down the middle. I thought I’d whisked the eggs enough, but nope—the sponge tore like wet tissue paper when I tried to roll it.
But that disaster taught me a lot.
Now, I know exactly how to achieve that feather-light texture that bends instead of breaking. And the swirl of whipped cream and raspberry jam? Absolute perfection. The melted dark chocolate finish feels a bit fancy, but honestly, it’s a breeze to make—even on a weeknight.
Let me walk you through how I fixed it and why this roulade has become my go-to for birthdays instead of cake.
Why This Recipe Works
There are plenty of chocolate roulade recipes out there, but this one stands out for a few key reasons:
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Flour-Light: With just 65g of flour, the sponge stays soft, tender, and flexible.
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Whisked Eggs Are Key: No butter or oil—just eggs whisked until airy and voluminous, giving the roulade its signature lift.
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Roll While Warm: This trick is essential. Don’t try rolling the sponge when it’s cold—it will crack.
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Jam Makes a Difference: Many recipes skip the jam, but that tart, sweet layer under the cream seriously elevates the whole thing.
Ingredients + Why They Matter
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4 Extra-Large Eggs: These provide the structure for the roulade. Whisk until airy and tripled in volume. (Medium eggs? A sad, flat sponge.)
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115g Granulated Sugar: This helps create the meringue-like texture when whipped with the eggs. Don’t skimp on this!
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65g All-Purpose Flour: Just enough to bind everything together. Too much, and the sponge becomes stiff.
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40g Cocoa Powder: For a rich chocolate flavour and texture. Be sure to sift it to avoid bitter lumps.
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¾ tsp Baking Powder: A small amount to help with the rise.
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¼ tsp Salt: Balances the sweetness and enhances the chocolate flavour.
For the filling:
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115g Dark Chocolate: Go for 70% cocoa for the best balance of richness and bitterness. Milk chocolate makes it too sweet.
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3 tbsp Raspberry Jam: Don’t skip this! The tartness cuts through the creaminess of the whipped filling.
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300ml Heavy Cream: Whip to soft peaks. Over-whip, and it’ll split when you roll the roulade.
Want to Change It Up? Here’s How
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Egg-Free? I tested using aquafaba (the liquid from chickpeas), and while it whipped fine, the sponge cracked when I tried to roll it. I don’t recommend it unless you’re experienced with egg-free sponges.
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Dairy-Free? I used Oatly Whippable Cream, which worked beautifully. Just be sure to chill it first.
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No Raspberry Jam? Try using blackcurrant or cherry preserves instead. I found apricot too subtle for this roulade.
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Chocolate Swirl Inside Only? If you prefer, you can skip the drizzle of chocolate on top—especially if you’re freezing the roulade.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sponge cracked when rolling | Rolled it when cold | Roll the sponge while still warm (not hot). |
| Sponge stuck to paper | Didn’t sugar the parchment enough | Sprinkle a good layer of sugar on the parchment. |
| Cream oozed out | Overfilled the roulade | Leave a 2cm border around the edges when filling. |
| Bitter cocoa taste | Used cheap cocoa | Use good quality Dutch-process cocoa. |
How to Make Mary Berry’s Chocolate Roulade
1. Prep the Tin
Preheat your oven to 220°C (425°F). Line a 23x33cm Swiss roll tin with parchment paper and lightly grease it.
2. Whisk Eggs & Sugar
In a large bowl, whisk the eggs and sugar for 5–7 minutes until the mixture is pale, thick, and forms soft peaks when you lift the whisk. You should see a ribbon trail.
3. Fold in Dry Ingredients
Sift the flour, cocoa powder, baking powder, and salt into the egg mixture. Gently fold in the dry ingredients—be careful not to knock out the air.
4. Bake
Pour the batter into the prepared tin, spreading it evenly. Bake for 10 minutes, or until the edges start to shrink from the sides and the sponge springs back when lightly pressed.
5. Roll While Warm
Turn the sponge out onto a sheet of sugared parchment. Peel off the baking paper, trim the edges, then score one edge of the sponge. Gently roll the sponge up with the parchment paper inside, while still warm. Let it cool completely in this rolled-up shape.
6. Melt & Warm
Melt the dark chocolate over a double boiler. Warm the raspberry jam slightly to make it easier to spread.
7. Fill & Roll
Once the sponge is cool, unroll it. Spread a thin layer of raspberry jam, followed by whipped cream. Drizzle half the melted chocolate and swirl it lightly into the cream. Re-roll the sponge gently, then drizzle the remaining chocolate on top. Dust with cocoa powder for the final touch.
Storage & Serving Tips
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Keeps: The roulade stays fresh for 2–3 days if stored in an airtight container in the fridge.
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Freezes: You can freeze the roulade (before icing) by wrapping it tightly in cling film. Thaw in the fridge before serving.
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Serve With: A cup of tea or coffee—this roulade pairs beautifully with a warm drink.
Frequently Asked Questions
Q: Can I use milk chocolate instead of dark chocolate?
A: While you can use milk chocolate, it tends to make the roulade too sweet. I recommend sticking with dark chocolate for a more balanced flavour.
Q: Can I make this dairy-free?
A: Yes! I tested this with Oatly Whippable Cream, and it worked perfectly. Just make sure to chill the cream well before whipping it.
