Bunny Sponge Cake
Delicate, airy, animal-shaped for a fun celebration! Bunny Sponge Cake is a delicious dessert made from fluffy layers with smooth cream. Decorated as the year’s symbol, it will be the centerpiece of a New Year tea or bring joy to any children’s party.
Updated : 14 August, 2025
Easy
More than 1 hour.
Ingredients
Sponge cake
4
Eggs
150 grams
Sugar
1 tablespoon
Vanilla sugar
4 tablespoon
Water
0.5 teaspoon
Baking powder
180 grams
Wheat flour
Cream
250 grams
Heavy cream
25 grams
Powdered sugar
1 grams
Food coloring
Decorating
25 grams
Coconut flakes
25 grams
Dark chocolate
Syrup
50 milliliters
Juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for the sponge. They should be at room temperature. Use large eggs.
Step 2
Mix the flour with baking powder and sift it through a sieve. This enriches the flour with oxygen, making the sponge fluffy and airy.
Step 3
Wash and dry the eggs. Separate yolks from whites carefully so that not a drop of yolk gets into the whites; otherwise, they won’t whip.
Step 4
Heat water until hot (not boiling). Beat the yolks with half the sugar and the vanilla sugar on high speed. At the same time, pour the hot water in a thin stream into the yolks. Continue beating until the mixture is pale and fluffy and leaves visible trails.
Step 5
Wash and dry the mixer beaters thoroughly. In a clean, dry, grease-free bowl, whip the whites at low speed until soft peaks form. Gradually add the remaining sugar while increasing the speed to maximum. Beat until stiff peaks form - the foam should not move when the bowl is turned upside down.
Step 6
Add half of the whipped whites to the yolk mixture. Fold gently from top to bottom with a spatula.
Step 7
Add the sifted flour with baking powder in parts, mixing gently.
Step 8
Add the remaining whites and fold carefully so the batter stays airy.
Step 9
The batter should be smooth, light, and airy.
Step 10
Line the bottom of a 9-inch (22 cm) baking pan with parchment. Do not grease the sides. Pour in the batter and smooth it out.
Step 11
Bake in a preheated oven at 355°F (180°C) for 30-35 minutes. Do not open the oven for the first 20 minutes to prevent collapse. Let the baked sponge sit in the oven with the door slightly open for 7-10 minutes before removing. Cool slightly, then take out of the pan. Adjust baking time and temperature based on your oven.
Step 12
Let the sponge rest for 10-12 hours so the crumb firms up, making slicing easier. Cut a rabbit face shape and slice into 3 layers. Use leftovers to cut 2 paws and a carrot, or other decorations.
Step 13
Use cream with at least 33% fat. Add powdered sugar to taste. For the carrot, add a drop of orange food coloring.
Step 14
Chill the cream and mixing bowl beforehand. Beat on medium speed until slightly thickened, then gradually add powdered sugar and increase speed. Beat until thick and glossy. Do not overwhip to avoid turning it into butter.
Step 15
Place one sponge layer on a plate and soak with juice or syrup.
Step 16
Spread cream on top.
Step 17
Place the second layer on top of the cream.
Step 18
Continue assembling the cake. Cover the top and sides with cream, reserving some for the paws and carrot.
Step 19
Mix a little orange coloring into the cream for the carrot and stir until smooth.
Step 20
Slice the paw and carrot pieces into 3 layers as well, filling them with cream. Cover the carrot with orange cream.
Step 21
Cut 2 small circles from sponge for the rabbit’s cheeks. Decorate with chocolate, coconut flakes, cake crumbs, or sprinkles. Chill the cake for several hours so it soaks well.
Step 22
Slice into portions and serve. Enjoy!