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Cooking
Soft, Fluffy and Perfect Easter Lamb Cake
· 10 servings
Pale foam
Preheat the oven to 180°C. Fit your stand mixer with the whisk attachment. Put the eggs and sugar into a bowl and whisk on high speed until you get a pale, fluffy foam.
Batter
Add the buttermilk, oil, and the flour mixed with salt and baking powder. Mix into a beautifully smooth batter. Pour it into a greased and floured lamb-shaped mould. If you have a back piece too, put it on and bake in the oven.
Skewer test and damp tea towel
After 45 minutes, do the classic skewer test by poking it into the lamb cake. If it comes out clean, it's done. Take the lamb cake out of the oven and wrap the ceramic mould in a damp tea towel to help it release easily.
Decorating
Let it cool, then carefully turn it out. Dust with icing sugar, decorate with a ribbon and anything else you like.