At a glance
You're making a gorgeous sponge lamb cake that starts with whisking eggs into a fluffy foam, then folding in dry ingredients before baking in a special lamb mold. The trickiest part is thoroughly greasing and flouring your mold so the cake releases cleanly, and you'll need patience for the cooling phase (about an hour or two) before you can unmold and dust it with sugar for that festive Easter look.
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Whip the egg foam
Before you start baking, preheat the oven to 200°C. Crack the whole eggs into a mixer bowl and whisk them into a light, pale-yellow, fluffy foam. Add the sugar and keep whisking for another three to four minutes. Pour in the oil and whisk a little longer.
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Mix the dry ingredients
Stir together the flour and baking powder, then gently fold it into the sweet egg mixture in stages.
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Grease the mould thoroughly
Grease the lamb mould really thoroughly with oil, lard, or oil spray. Then dust it with fine plain flour. Take your time with this step, as even the smallest spot you miss can come back to haunt you later.
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