Step-by-step method

At a glance

You're creating a gorgeous sugar-dusted Easter lamb cake from a light sponge batter — a stunning centerpiece that comes together with whisking eggs and sugar, folding in flour, and careful mould preparation. The tricky part is greasing and flouring the lamb mould thoroughly (it takes patience!), then baking in two temperature stages before letting it cool completely for a couple of hours before decorating with a festive ribbon bow.

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Whisk the eggs

Start by preheating the oven to 200°C. Crack the whole eggs into the mixer bowl and whisk until you get a pale yellow, fluffy foam. Add the sugar and keep whisking for another three to four minutes. Pour in the oil and whisk for a bit longer.

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5 piece
Chicken Eggs

250 gram
Granulated Sugar

120 milliliter
Sunflower Oil
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Mix the dry ingredients

Combine the flour and baking powder, then fold them gradually into the sweet egg mixture.

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125 gram
Medium-Fine Wheat Flour

125 gram
All-purpose wheat flour

12 gram
Baking Powder
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Grease the mould thoroughly

Grease the mould really well with oil, lard, or a spray oil. Then dust it with fine plain flour. Take your time with this step — even the smallest spot you miss can come back to haunt you later.

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Pour in the batter

Pour the batter into the front half of the lamb mould and cover with the back half. If you're using a one-piece mould, simply skip this covering step.
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Bake and test with a skewer

Put 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 insert a skewer into the lamb. It should come out clean, with no batter sticking to it.
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Let it cool completely

Is it baked through? Great. Take the mould out of the oven and wrap it in a damp tea towel. Let it cool completely — don't even think about turning it out before then. This takes about an hour or two. Once cool, carefully turn it out.
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Decorate

Dust your lovely lamb with sugar and finish it off with a ribbon bow.

Easter Lamb Sponge Cake

Name: Festive Easter Lamb Sponge Cake
Prep time: 20 min
Cook time: 45 min
Total time: 163 min
Yield: 8
Cuisine: Czech
Ingredients: 125 gram Medium-Fine Wheat Flour; 5 piece Chicken Eggs; 120 milliliter Sunflower Oil; 12 gram Baking Powder; 250 gram Granulated Sugar; 125 gram All-purpose wheat flour

bohynekuchyne

Prep 20 min Cook 45 min

Plus 1 h 30 min of resting (not counted in active time)

6 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

125 gram
Medium-Fine Wheat Flour
5 piece
Chicken Eggs
120 milliliter
Sunflower Oil
12 gram
Baking Powder
250 gram
Granulated Sugar
125 gram
All-purpose wheat flour

What's in it?

286 kcal

Calories

55 g

Carbohydrates

4 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

No Easter table is complete without one — a beautiful sugar-dusted Easter lamb. If you like, swap the sugar coating for a chocolate glaze or a snowy layer of meringue icing. Not only is this lamb delicious (as long as you pick the right recipe), it's gorgeous too. It'll dress up your spring table beautifully, and by the end the whole family will be tucking into it happily. I bake mine simple, from a light sponge batter, and just dust it with sugar. Then it gets a lovely ribbon bow, which ties in perfectly with the rest of the decorations and makes the whole holiday feel that bit more festive.

Vegetarian Desserts Easter For the whole family

Step-by-step method

At a glance

Whisk the eggs

For this step

Mix the dry ingredients

For this step

Grease the mould thoroughly

Easter Lamb Sponge Cake

Ingredients — what you'll need

What's in it?

About this recipe