Easter Cake Bake: Easter bunny cake

Easter Cake Bake
 
 
A Slice of Cherry Pie is hosting the Easter cake bake and I’ve decided to enter our Easter bunny cake. It’s a must on our table at Easter since I own this tin, but this year it comes in two colours.

Easter bunny cake

Easter bunny cake

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Sweet Easter Bunny
Categories: Baking, Sponge
Yield: 1 Recipe

Ingredients

H FOR THE TIN
  some   Fat for greasing
      Wheat flour
H SPONGE MIXTURE
150 grams   Butter, softened
130 grams   Sugar
1 pack   Vanilla sugar, 8 g
1     Vial rum flavouring
1 pinch   Salt
2     Eggs, size M
180 grams   Wheat flour Type 405
2 teasp.   Baking powder, leveled, about 7 g
3 tablesp.   Orange juice or milk
H DARK CAKE MIXTURE
10 grams   Cocoa powder, unsweetened
10 grams   Sugar
1-2 tablesp.   Orange juice or milk
H ALSO
      Powdered sugar

Source

  Dr. Oetker Versuchsküche per e-mail
  Edited *RK* 04/09/2007 by
  Ulrike Westphal

Directions

Preheat oven. Grease and flour the bunny tin (volume: 1 litre).

Cream together butter, sugar and salt until light and fluffy. Add rum flavouring and then gradually beat in the eggs. Mix together flour and baking powder and sift. Fold into the mixture, a little at a time alternating with orange juice or milk. Divide cake mixture into halves and pour the white cake mixture into the bunny tin.

Stir the other half together with the ingredients for the dark cake mixture. Pour over the pale mixture into the tin. Bake in the lower third of the oven.

:top /bottom heat: 170°C
:fan: 150°C
:gas mark: 2-3
:baking time: about 40 minutes Ulrike: 55 minutes
:Read instruction manual of your oven.

Cool the cake in the tin about 15 minutes, than turn over onto a wire rack to cool completely. If desired dust bunny with powdered sugar and and decorate with a ribbon.

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