Ingredients
Cake
Caterpillars are so old school!
- 3 large eggs
- 125g caster sugar
- 125g plain flour
- 25g Stork, melted
- 1 tbsp lukewarm water
Filling
- 200g double cream
- 3 tbsp honey
- 1 tsp vanilla bean paste
- 125g apple compote/sauce
Frosting
- 125g Stork
- 250g icing sugar
- 75g white chocolate, melted and cooled
- brown food colouring
Corgi Decoration
- 70g milk chocolate candy melts
- 35g white chocolate candy melts
- 25g red candy melts
- 50g brown sugarpaste
Method
- To make the cake lightly grease a 33x23cm swiss roll tin and line the base with parchment paper, greasing the paper too. Dust the inside with flour and tap out any excess. Preheat the oven to 180C (160C fan).
- Place the eggs and sugar into a large bowl and using an electric mixer whisk together until pale and fluffy, about 10 minutes. In three additions carefully sieve over the flour and fold in until no pockets of flour remain. Take a large spoonful of the batter and add to a small bowl along with the Stork and the water and mix together until fully mixed. Pour this back into the batter and carefully fold together. Pour the batter into the prepared tin and gently level out. Bake in the preheated oven for 14-16 minutes or until lightly browned and coming away from the sides of the pan.
- Whilst the cake is baking place a slightly damp tea towel onto the work surface and top with a piece of parchment paper. Sprinkle the paper with a thin layer of caster sugar. When the cake comes out of the oven immediately turn out onto the parchment paper and peel off the parchment from the base of the cake. Use a serrated knife to cut the edges from the cake. Roll the cake into a tight swirl, with the parchment and tea towel inside the roll. Set aside to cool for 20 minutes.
- To make the filling place the cream, honey and vanilla into a bowl and whisk together until the cream holds soft peaks. Carefully unroll the cake and spread the cream over evenly and top with the apple compote. Carefully roll the cake back up and transfer to a serving plate.
- For the frosting simply beat the Stork and icing sugar together until light and fluffy. Add in the chocolate and a small amount of brown food colouring, beating until evenly combined and a light caramel brown colour. Spread the frosting over the entire cake.
- To make the corgi face you need to first draw the outline, melt about 30g of the milk chocolate candy melts according to the manufacturers instructions and place into a piping bag fitted with a small plain round piping tip. Place the template under a piece of acetate and draw out the lines using the chocolate. For the majority of the face use 40g milk chocolate, 15g white and 5g red, piping into the majority of the face, spreading so it meets the chocolate outlines and there is no gaps. Repeat with the red and white candy melts to fill in the details. Place the face into the fridge for 30 minutes to set then carefully peel from the acetate and press onto the end of the corgi.
- For the feet and tail roll the sugar paste into small cylinders. For the feet, slightly flatten and use knife to mark four lines for the paws. Press into the sides of the cake. For the tail roll into a pear shape and insert a toothpick into the thin end and use this to anchor into the top of the cake.
- This cake is best served on the day it is made but the decoration can be made up to three days in advance.
Tagged in Recipes