Tiger Sponge Cake
This playful sponge cake is filled with whipped cream and decorated with orange custard buttercream, chocolate and sugar pearls to resemble a tiger. A fun choice for birthdays and children’s celebrations.
Updated : 29 October, 2026
Easy
More than 1 hour.
Ingredients
Sponge cake
3
Eggs
110 grams
Sugar
1 teaspoon
Vanilla sugar
3 tablespoon
Water
0.5 teaspoon
Baking powder
135 grams
Wheat flour
First cream
300 milliliters
Heavy cream
1 teaspoon
Vanilla sugar
20 grams
Powdered sugar
Second cream
2
Eggs
120 grams
Sugar
500 milliliters
Milk
60 grams
Cornstarch
10 grams
Vanilla sugar
200 grams
Butter
0.2 grams
Food coloring
Additionally
50 milliliters
Juice
20 grams
Dark chocolate
2 grams
Confectionery sprinkles
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sponge cake. They should all be at room temperature.
Step 2
Combine the flour with the baking powder and sift to remove any lumps.
Step 3
Carefully separate the egg yolks from the whites. Make sure no yolk gets into the whites.
Step 4
Beat the yolks with half of the sugar and the vanilla sugar on high speed. While continuing to beat, gradually pour in the hot water. Beat until the mixture is pale and fluffy.
Step 5
In a clean, dry bowl, begin whipping the egg whites on low speed until foamy. Gradually add the remaining sugar while continuing to beat, then increase the speed and whip until stiff peaks form.
Step 6
Using a spatula, gently fold the whipped egg whites into the yolk mixture in batches. Mix with slow upward motions to preserve as much air as possible.
Step 7
Gradually add the sifted flour and baking powder. Fold gently until the batter is smooth, taking care not to overmix.
Step 8
The finished batter should be smooth and fluffy.
Step 9
Line the bottom of a 9-inch baking pan with parchment paper. Do not grease the sides. Pour in the batter and level the surface. Bake in an oven preheated to 355°F for 35–40 minutes.
Step 10
Do not open the oven during the first 20 minutes of baking. When the sponge is done, turn off the oven, leave the door slightly open and let the cake stand inside for about 10 minutes. Cool completely and remove from the pan. For easier slicing, it is best to bake the sponge 10–12 hours before assembling the cake.
Step 11
Prepare the custard buttercream for decorating the cake. Cornstarch works especially well, although potato starch can also be used. Leave the butter at room temperature until softened.
Step 12
In a saucepan, combine the eggs, sugar and starch. Whisk until smooth and free of lumps.
Step 13
While stirring, pour in a small portion of the milk and mix well.
Step 14
Add the remaining milk and stir again.
Step 15
Cook over medium heat, stirring constantly with a spatula. Once the mixture begins to thicken noticeably, reduce the heat to low and cook for another 1–2 minutes, until the custard slowly slides from the spatula. Remove from the heat.
Step 16
Cover the surface of the custard directly with plastic wrap and leave to cool to room temperature.
Step 17
Beat the softened butter with the vanilla sugar until fluffy.
Step 18
Continue beating while adding the cooled custard 1–2 tablespoons at a time.
Step 19
Once all the custard has been incorporated, beat on high speed until smooth. The butter and custard should be at the same room temperature to prevent the cream from separating.
Step 20
Set aside a portion of the white cream. Add orange food coloring to the rest.
Step 21
Beat until the orange color is even. Refrigerate the decorating cream for 1½–2 hours so it becomes firmer.
Step 22
For the whipped cream filling, make sure both the cream and mixing bowl are well chilled. Refrigerate them for at least 1–2 hours beforehand.
Step 23
Use whipping cream with at least 33% fat. Begin beating it with the vanilla sugar on low speed, gradually add the powdered sugar and slowly increase the speed. Stop whipping once the cream holds its shape firmly.
Step 24
Trim the top of the sponge so the cake will be level, then cut the sponge horizontally into 3 layers.
Step 25
Place the first sponge layer on a flat serving plate and moisten it with any fruit or berry juice.
Step 26
Spread some of the whipped cream over the sponge and level it evenly.
Step 27
Cover with the second sponge layer.
Step 28
Continue assembling the cake by repeating the juice, whipped cream and sponge layers. Cover the top and sides with the remaining whipped cream, then refrigerate until the cream firms up.
Step 29
Cut tiger ears from the trimmed sponge top. Coat them with orange cream and place them on the cake. Using a small closed-star piping tip, decorate the ears first, then pipe the desired outline of the tiger’s face.
Step 30
Decorate the eye area and lower part of the muzzle with the reserved white cream, leaving spaces for the nose, tongue and stripes.
Step 31
Prepare pink sugar pearls and dark chocolate for the remaining decorations.
Step 32
Finely grate the dark chocolate and use it to fill in the stripes and nose. Use a pink sugar pearl for the tongue and round chocolate drops for the eyes. Refrigerate the finished cake for 5–6 hours before serving.
Step 33
Cut the cake into portions and serve.
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