Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 12 gram Baking Powder
- 3 piece Chicken Eggs
- 200 milliliter Cultured Buttermilk
- 20 gram Powdered Sugar
- 380 gram Medium-Fine Wheat Flour
- 300 gram Granulated Sugar
- 100 milliliter Sunflower Oil
- 5 gram Salt
Step-by-step method
At a glance
This Easter lamb cake features a wonderfully moist buttermilk batter that bakes up soft and fluffy in just 45 minutes. You'll whip eggs and sugar into a pale foam, fold in the buttermilk batter, and bake in a lamb-shaped mould—the key is using a damp tea towel after baking to help the cake release cleanly from the mould.
1/4
Pale, fluffy foam
Preheat the oven to 180°C. Fit the whisk attachment onto your stand mixer. Put the eggs and sugar into a bowl and whisk on high speed until you get a fluffy, pale foam.
Ingredients
- 3 piece Chicken Eggs
- 300 gram Granulated Sugar
2/4
The batter
Add the buttermilk, oil, and the flour mixed with salt and baking powder. Mix until you have a smooth, lovely batter. Pour it into a greased and floured lamb-shaped mould. If you have a back piece too, place it on top and bake in the oven.
Ingredients
- 200 milliliter Cultured Buttermilk
- 100 milliliter Sunflower Oil
- 380 gram Medium-Fine Wheat Flour
- 5 gram Salt
- 12 gram Baking Powder
3/4
Toothpick test and damp tea towel
After 45 minutes, do the classic toothpick test by poking it into the cake. If it comes out clean, it's done. Take the lamb cake out of the oven and wrap the stoneware mould in a damp tea towel to help the cake release.
