Easter Bunny Cake

Directions

1. 1
   Preheat oven to 400°F. In a stand mixer, whisk the egg whites with 6 tbsp cold water until stiff. While continuously whisking, slowly add 3/4 cup granulated sugar and 1 tsp vanilla extract. Stir in the egg yolks one at a time then fold in the baking powder, flour and cornstarch. Transfer the mixture to a lined 13 x 16 inch baking tray, smooth and bake for 8-10 minutes.
2. 2
   Sprinkle a clean damp kitchen towel with 3 tbsp sugar then remove the cake from the oven and immediately turn it out on to the tea towel. Remove the baking paper, place another clean kitchen towel on top and leave to cool.
3. 3
   Whip 2 1/2 cup heavy cream then, while still beating, slowly add 2/3 cup powdered sugar and 2 tsp vanilla extract. Drizzle the orange liqueur over the sponge then evenly spread the cream and mandarin oranges on top.
4. 4
   Cut the sponge into 6 equal strips about 2 1/2 inches wide. Carefully roll up the first strip and place in the center of a serving plate. Wrap the other strips round the center in a spiral. Hold in place with a springform cake pan and refrigerate for at least 4 hours.
5. 5
   Color about 6 oz of the marzipan with the cocoa powder and shape into the rear end and feet of a rabbit. Use some uncolored marzipan for the tail and feet detail.
6. 6
   Whip 1 2/3 cup heavy cream with 1 tsp vanilla extract until thick, loosen the cake from the tin and spread the cream all over. Refrigerate before serving then decorate with the bunny and chocolate eggs.