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Lemon Swiss roll with chia seed strawberry jam

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Ingredients

Adjust Servings:
500g strawberries, hulled and roughly chopped
2 tbsp chia seeds
2 heaped tbsp maple syrup
Butter, for greasing
3 large free-range eggs
100g caster sugar, plus extra for sprinkling
100g plain flour
1 lemon, zested
1/2 tsp baking powder
TO SERVE
1 tbsp icing sugar, for dusting
Handful of fresh berries (strawberries, blackberries and redcurrants)
8 lemon verbena leaves

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Lemon Swiss roll with chia seed strawberry jam

My twist on a classic Swiss Roll is flavoured with lemon zest and filled with homemade chia seed strawberry jam which is lower in sugar than shop-bought versions. The sponge is also free of butter and takes just 10 minutes to cook. Rolling up from the long side helps with portion control, too.

Features:
  • Vegan
Cuisine:
  • 25 Mins
  • Serves 10
  • Medium

Ingredients

  • TO SERVE

Directions

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  1. Place the strawberries in a small saucepan with the maple syrup and slowly bring to the boil. Turn down to a simmer and cook gently for 10 minutes, stirring regularly, until the fruit has broken down.

  2. Mash the strawberries with a fork, then stir in the chia seeds. Continue to cook for 5 minutes until the mixture has thickened, then remove from a heat and pour into a bowl (it will thicken even more as it cools).

  3. Cover with cling film and refrigerate for at least 2 hours before using.

  4. To make the sponge, grease a Swiss roll tin with butter and line with baking parchment.

  5. Beat the eggs and sugar together for 5 minutes with an electric hand whisk until pale and fluffy (the mixture should leave a ribbon-like trail when lifted from the bowl).

  6. Gently fold in half the flour, then repeat with the remainder of the flour and stir in the baking powder and lemon zest. Pour the mixture into the prepared tin, spreading it gently into the corners.

  7. Bake in a preheated oven at 200C for 10-12 minutes until lightly risen, golden and slightly springy to the touch.

  8. Cool in the tin for 10 minutes.

  9. Place a large sheet of baking parchment (slightly bigger than the Swiss roll tin) on a work surface and sprinkle with caster sugar.

  10. Invert the sponge onto the paper and peel off the baking paper on the bottom of the sponge. Spread the strawberry jam over the sponge, leaving a slight border around the edge.

  11. Take the longest edge of the sponge and using the baking paper underneath, roll up tightly so the jam stays inside. Dust the top with icing sugar and decorate with fresh berries and lemon verbena leaves before cutting into portions.

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