Soft, Fluffy and Perfect Easter Lamb Cake
·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.
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.
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.
Decorating
Let it cool, then carefully turn it out of the mould. Dust with icing sugar, decorate with a ribbon and anything else you like.
