Easter Lamb Sponge Cake
·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.
Mix the dry ingredients
Combine the flour and baking powder, then fold them gradually into the sweet egg mixture.
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.
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.
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.
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.
Decorate
Dust your lovely lamb with sugar and finish it off with a ribbon bow.