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    Little lamb Swiss roll

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    Little lamb Swiss roll

    • Preparation time: 30 minutes
    • Cooking time: 12 minutes
    • Total time: 42 minutes

    Serves: 10

    Ingredients

    3 British Blacktail Medium Free Range Eggs
    100g Waitrose Golden Caster Sugar, plus extra for dusting
    100g self-raising flour
    2 tbsp Stork Original Spread, melted
    ¼ x 100g pack Urban Fruit Magnificent Mango, roughly chopped
    ¼ x 100g pack Urban Fruit Perfect Pineapple, roughly chopped
    1½ tsp coconut flavouring

    For the face and tail
    100g Food Thoughts Cacao Melts Fine White Chocolate Discs
    40g Food Thoughts Cacao Melts Fine Dark Chocolate Discs
    Dr Oetker Designer Icing Pink
    1 tbsp desiccated coconut

    For the filling and coat
    150g apricot jam
    5 tbsp desiccated coconut, plus extra to decorate
    1½ x 180g cans Dr Oetker Easy Swirl Cupcake Icing Vanilla Flavour

     

    Method

    1. Preheat the oven to 180°C, gas mark 4. Grease and line a 30x20cm Swiss roll tin, allowing the baking parchment to go up the sides of the tin. Using electric beaters, whisk the eggs and golden caster sugar until pale and thick (this might take 5-10 minutes). Sift in the flour and add the Stork, the Urban Fruit packs and coconut flavouring. Carefully fold until combined (trying not to lose too much of the air in the eggs). Spoon the mixture into the tin, then bake for 10-12 minutes until golden.

    2. Remove the cake from the oven and turn out onto baking parchment dusted with a little golden caster sugar on a flat surface. To make it easier to roll, score a line 1cm deep, the length of the short side of the rectangle, then roll keeping the parchment inside it as you go. Set aside to cool.

    3. Meanwhile, make the lamb’s face and tail end. Put the white cacao melts in a heatproof bowl, set over a pan of simmering water. Allow the majority of the chocolate to melt, remove from the pan and stir until fully melted (this is to stop it getting too runny). Draw the outline of a lamb’s head (about 8-9cm wide) on the underside of some parchment paper to be your template. After the chocolate has cooled and thickened slightly, spoon into a piping bag. Pipe the lamb head shape onto the parchment template, adding ears, and sprinkle desiccated coconut around the edge of the face. Repeat without ears, to be the lamb’s tail end. Allow to set while you melt the plain chocolate, again stopping before it becomes too loose. Place into a piping bag and pipe eyes and a mouth for the face. Use the pink icing to give the lamb a nose and insides to the ears. Pipe a pink tail onto the other chocolate disc. Refrigerate.

    4. When the cake is cooled, unroll the sponge, trying not to crack it. Spread jam over it then scatter with desiccated coconut. Re-roll and place on a plate, seam-side down. Put the star nozzle onto the cupcake icing and pipe fleecy curls over the lamb’s body. Scatter with extra coconut. Use icing to stick the face and tail to the ends of the roll.

     

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