Lamb Shaped Easter Cake

Prepare your baking mold by coating it with a generous amount of vegetable oil; allow this to sit for a short while before wiping clean with a paper towel. Next, thoroughly grease and flour your cake mold to ensure all areas are well-coated.

Preheat the oven to 375 degrees F (190 degrees C), which will take approximately 10-15 minutes. In a separate bowl, whisk together the cake flour, baking powder, and salt; set this mixture aside for later use.

Using an electric mixer in a large bowl, cream together the sugar and butter until they reach a light and fluffy consistency; then gradually add the cake flour mixture to this bowl, alternating with milk and mixing until a smooth batter forms after each addition. Stir in the vanilla extract at this point.

In a separate bowl, whip the egg whites until they form stiff peaks; then fold 1/3 of these egg whites into the cake batter to lighten its texture, followed by a quick fold in the remaining egg whites.

Carefully fill the face side of your prepared mold with the cake batter, taking care not to disturb the greased and floured surface of the mold. Gently insert a wooden spoon into the batter to remove any air pockets, ensuring the surface remains undisturbed. Securely place a lid on the mold to prevent steam and rising batter from forcing the two sections apart; then position the mold onto a cookie sheet.

Place the cake in the preheated oven and bake until a skewer or wooden toothpick inserted through a steam vent comes out clean, taking around 1 hour to achieve this. Remove the cake from the oven and transfer it to a wire rack for approximately 15 minutes, allowing it to cool slightly. Next, carefully remove the top of the mold and let the bottom of the cake cool in the mold for about 5 more minutes, allowing all steam to escape and the cake to firm up. Remove the rest of the mold and let the cake cool completely; for optimal results, avoid sitting the cake upright until it has cooled completely.