Lemon Swiss Roll with Blackberry Chia Jam (Coconut Flour)

Every time I watch the BBC television show "The Great British Bakeoff" I am left wondering how to recreate the delicious on-screen treats with a gluten-free flour.  

So I gave it a whirl with a swiss roll using coconut flour and a chia seed jam (Mary Berry would be clutching at her pearls with horror!).  The Chief Taster declared this the best sponge I've made and I would like to tell you that it tasted lovely the next day, but I didn't get a chance to have another slice as he scoffed it for breakfast.  I shall have to play around with this again.

I made the jam the night before, just so that the chia seeds could swell fully but the jam could be ready in a few hours (perhaps make it first thing in the morning).   You could always use just cream for the filling if you can't wait or have no chia jam to hand!   When rolling the sponge, it cracked a bit but no more than an "ordinary" sponge.  It might have helped if I used less filling and didn't decide to add extra cream!  I need to practice rolling a few more sponges I think!

Lemon Swiss Roll with Blackberry Chia Jam

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Servings: 2

Author: Angela Coleby

Ingredients

Chia Jam

• 1 punnet blackberries 6oz/170g (you could use frozen)
• 2 tblspn chia seeds
• 2 tblspn erythritol or other sugar substitute
• 2-4 tablespoons water.

Sponge

• 6 eggs separated
• 1/2 cup erythritol or other sugar substitute
• 1/3 cup coconut flour
• Juice from 2 medium-sized lemons
• 1/2 tspn baking soda

Instructions

• Make the jam the night before (or 4-5 hours if you want it on the same day).
• Place the blackberries in a saucepan on a medium heat, add the water and bring to the boil.
• Simmer and add the erythritol. Cook for 5 minutes until the blackberries are soft.
• Remove from the heat and add the chia seeds. Stir thoroughly (add more water if need be).
• Pre-heat the oven to 350F/180C degrees.
• Line a baking tray with greaseproof paper.
• In one bowl, whisk the egg whites until firm and stiff.
• In another bowl, beat the yolks with the erythritol until blended and smooth.
• Add the coconut flour, lemon juice and baking soda into the egg yolk mixture and stir thoroughly.
• Gently fold the egg whites into the flour mixture.
• Pour the cake mixture into the prepared tin and bake for 15-20 minutes until firm and golden.
• Remove from the oven. Allow to slightly cool (cool enough to handle without burning your hands) and place another sheet of greaseproof paper onto the cake. Using the bottom piece of paper, gently roll the sponge, not too tight. This is so you can unroll the sponge when cool and place the filling in it.
• Allow to cool.
• Gently unroll the cake and smear the jam (and cream if you want) over the sponge. Using the greaseproof paper, gently re-roll the sponge.
• Eat and enjoy!

Notes

Nutrition for cake only (no jam): Per slice – 73 Calories; 4g Fat; 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carb
Nutrition for cake with chia jam: Per slice – 103 Calories; 5g Fat; 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carb

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