Happy Easter Everyone!
You can’t beat a British classic, the Victoria Sponge. But this one has an Easter twist… They’re in the shape of easter bunny rabbits!
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225g Caster Sugar
225g Self Raising Flour
Whipped Double Cream (Optional)
Icing Sugar (To Decorate, Optional)
Heat up your oven to 180c! (160c for Fan Assisted Ovens and 350F)
First of all measure out your caster sugar and your butter. It is SO important you only mix together your sugar and butter together first as it really makes a difference to the mixture. Mix until a smooth buttery paste, I use a big mixer, but I have been using a hand mixer for the past 5 years, this is a new purchase. Don’t worry if you only have a whisk, it will just take long and some man/womanpower!
Next add 2 of your eggs and mix, make sure it’s a smooth paste again before adding half of your flour. Then add your final 2 eggs and the rest of your flour. Make sure the mixture is really smooth and there’s no flour lumps before filling your bunny mould. Mine was a silicone one I found in Card Factory, but they’re also available online.
Leave your bunny in the oven for 20 minutes. Don’t be tempted to open the oven door or she’ll sink in the middle! When you think it’s done, put a knife through the middle and if no cake mix comes out on the knife then it’s all cooked through!
LEAVE the bunny to cool, completely. I was impatient and took it out of the mould too early causing it to collapse, I learned to wait next time! When it’s completely cool, cut or pull around the outside to make sure it it ready to come away from the silicone and then turn the bunny upside down and gently peel away the silicone mould.
Viola! One bunny cake! Carefully cut it in half with a sharp knife and spread on your Jam/Whipped Double Cream before putting your bunny back together. To complete the look, sprinkle Icing Sugar on top!
This mixture should make 6 bunny cakes, but it depends on the size of your mould.