Lamb Easter Cake

Lamb Easter Cake

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To make this classic Easter cake you will need a lamb-shaped cake mold, you can find them in antique stores and online.


Makes: 1 cake

  • 5 eggs, separated
  • 300g butter, softened
  • 160g + 100g sugar
  • 200g flour, plus extra for dusting
  • 100g cornflour
  • icing sugar, for dusting

Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

  1. Preheat oven to 200 degrees C. Grease the mold halves very well with butter and dust with flour.
  2. Combine flour and cornflour and mix well. Set aside.
  3. Beat the butter with 160g sugar 5 minutes with an electric beater, until sugar has all dissolved and mixture is frothy. Add the egg yolks one at a time and beat well.
  4. In a separate bowl, beat egg whites until stiff. Add the 100g sugar and beat again until dissolved.
  5. Carefully fold the whites into the batter. Pour into the lamb mold. Depending on the size of the mold, bake the cake 30-50 minutes, testing with a skewer. Let cool, unmold, and dust with icing sugar.

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