Easter Lamb Cake (Sponge Cake)
Easter lamb is a traditional festive cake and everyone has their own recipe for it. If you don't have one, you can try ours.
Prep: 1 h 30 min
Cook: 1 h 30 min
Method
01.
First, thoroughly grease both halves of the lamb mould and dust them with coarse flour, or breadcrumbs if preferred.
02.
Separate the egg yolks from the whites.
03.
Whisk the yolks with the icing sugar until fluffy, adding the hot water, or milk, one tablespoon at a time while whisking.
04.
Slowly stir in the vanilla sugar, lemon zest and sifted flour. Finally, gently fold in the beaten egg whites from the 4 whites.
05.
Pour the batter into the main horizontal part of the mould and cover with the second part.
06.
Bake in a moderately hot oven for about 40–50 minutes. If you are not sure whether it is done, you can lift off the top part of the mould and test with a skewer. If the skewer comes out clean, the batter is baked.
07.
If the lamb still will not come out of the mould despite proper greasing and dusting, do not despair. Simply place a wrung-out wet cloth over the upturned mould.
