Easter bunny sponge cake

Name: Easter bunny sponge cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 bunny
Cuisine: International
Ingredients: 100 g butter (at room temperature); 80 g sugar; 1 sachet vanilla sugar; 1 pinch salt; 1 large pinch cinnamon; 1 Tbsp lemon juice; 1 egg; 1 egg yolk; 185 g flour; 1 tsp baking powder; 3-5 Tbsp milk; 3 Tbsp icing sugar

Yields1 bunny
CuisineInternational
CategoryShortbread

Preparation Time30 minutes
Cooking Time30 minutes
Total Time1 hour

Markus Stumpf

A sponge cake traditionally baked for Easter, as Auntie Frieda made it.

Ingredients

100 g butter (at room temperature)
80 g sugar
1 sachet vanilla sugar
1 pinch salt
1 large pinch cinnamon
1 Tbsp lemon juice
1 egg
1 egg yolk
185 g flour
1 tsp baking powder
3-5 Tbsp milk
3 Tbsp icing sugar

sponge cake bunny tin
ready baked sponge cake bunny in the cake tin
ready baked sponge cake bunny removed from the cake tin
the Easter bunny sponge cake

Instructions

Preheat the oven to 180°C (Gas 2 or 2.5).
Cream the butter, sugar, vanilla sugar, cinnamon, salt and the lemon juice until light.
Stir in the egg and the egg yolk.
Stir in the flour and the baking powder.
Add just enough milk so the dough is just moistened.
Grease the baking pan with butter and dust it with flour.
Carefully fill the baking pan . Bounce it on a hard surface a few times to get rid of air bubbles. Fill it to just about 3/4, as the dough will raise.
Put it in the oven for 25 to 30 minutes. Check with a wooden skewer or toothpick if it is done. If you stick it in and get it out and there is wet dough sticking to it, give it a few minutes more.
After baking let it rest for about 15 minutes in the pan. Transfer it to a cooling rack .
Ample dust it with icing sugar.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.