Sponge Cake Snails - cooking recipe

Ingredients

3 None eggs, separated, plus 1 extra egg yolk
1/4 cup granulated sugar
1 tsp vanilla extract
1/3 cup all-purpose flour
1/2 tsp baking powder
1 tsp cocoa powder
1/2 cup heavy cream
1 cup 2% milk
2 1/4 tbsp custard powder
1/2 tsp chocolate sprinkles
10 None thin red licorice laces

Preparation

Preheat oven to 400\u00b0F. Line a 13x15 inch rimmed baking tray with parchment paper.
Whip egg whites with 4 tbsp cold water and a pinch of salt. Gradually whisk in sugar and vanilla until meringue is stiff and glossy. Whisk in egg yolks, 1 at a time. Sift flour, baking powder and cocoa powder over top. Fold in until combined. Transfer to prepared pan and bake for about 10 mins.
Remove sponge cake from oven and carefully invert onto a tea towel. Remove parchment paper. Use the tea towel to help roll up sponge cake from a long side. Let cool for 1 hour.
Whisk together heavy cream and milk. Slowly whisk in custard powder then continue whisking for 1 min, until creamy. Transfer 2-3 tbsp to a freezer bag. Unroll sponge cake and spread remaining filling over top. Cut into 8 - 1 1/2 inch slices.
Roll up one end of each slice to make a snail tail. Roll each slice over once on the other end to make the snail's head. Cut off a tiny piece of the corner of freezer bag with filling and pipe 2 points on the snail 'head'. Place a chocolate sprinkle on each point to make eyes. Cut little pieces of licorice laces and stick on top of snails' heads to make antennae.
Place sponge snails on a serving plate. Cut remaining licorice laces in 1/2 and arrange on plate as 'race tracks'.