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Cooking
Easter Lamb Cake (Sponge Cake Lamb)
· 8 servings
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.
Mix the dry ingredients
Stir together the flour and baking powder, then gently fold it into the sweet egg mixture in stages.
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.
Pour in the batter
Pour the batter into the front half of the lamb mould and close it with the back half. If you're using a one-piece mould, simply skip this closing step.
Bake and test with a skewer
Place the mould in the oven and bake for 15 minutes. Lower the temperature to 180°C and bake for a further 30 minutes. Carefully lift off the top half of the mould and check with a skewer – it should come out clean, with no batter sticking to it.
Let it cool completely
Is it baked through? Wonderful. Take the mould out of the oven and wrap it in a damp tea towel. Let it cool completely before you even think about turning it out – this takes about an hour or two. Then carefully unmould it.
Decorate
Dust your beautiful lamb cake with sugar and finish it off with a pretty bow.