Ingredients
vegetable oil (for greasing)
270 g cake flour
12 g baking powder
3 g salt
250 g white sugar
113 g butter
240 ml milk
5 ml vanilla extract
4 egg whites
Directions
Step 1
Prepare the lamb cake mold by greasing it with vegetable oil, then wiping it clean with a paper towel. Grease and flour the mold thoroughly, ensuring every detail is coated.
Step 2
Preheat the oven to 190°C (375°F). Sift the cake flour, baking powder, and salt together; set aside.
Step 3
In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy. Gradually add the cake flour mixture and milk, alternating between the two, and stirring until smooth after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in the remaining whites.
Step 5
Carefully fill the face side of the mold with batter. Use a wooden spoon to remove any air pockets from the batter without disturbing the greased and floured surface of the mold. Securely lock or tie the lid of the mold to prevent steam and batter from forcing the two sections apart. Place the mold onto a cookie sheet.
Step 6
Bake in the preheated oven for about 1 hour, or until a skewer inserted through a steam vent comes out clean. Transfer the mold to a wire rack and let it cool for about 15 minutes. Carefully remove the top of the mold, then allow the bottom of the cake to cool in the mold until all the steam escapes and the cake firms up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely. For best results, avoid sitting the cake upright until it is completely cooled.