Osterlamm Kuchen (German Easter Lamb Sponge Cake)
Why this recipe works
- Recognisable festive shape: Baking the sponge in a lamb-shaped tin gives the cake its traditional Easter identity and makes it suitable for serving whole at the table.
- Simple, balanced flavour: Butter, caster sugar and vanilla keep the sponge sweet but restrained, with icing sugar adding a delicate finish rather than a heavy topping.
- Straightforward sponge method: Creaming the butter and sugar, adding eggs gradually and folding in the flour creates a reliable batter without complicated decoration.
Get the most out of this recipe
Authenticity notes
- An Easter table cake: Osterlamm is closely associated with Easter in German-speaking baking, where the lamb shape is the defining feature rather than elaborate icing or decoration.
- Simple home-baked finish: A dusting of icing sugar is typical for this style of cake, keeping the focus on the moulded shape and light sponge texture.
Texture tips
- Cream thoroughly: Beat the butter and sugar until very pale and fluffy; this helps create a lighter crumb in a relatively simple sponge batter.
- Fold gently after adding flour: Once the flour and baking powder go in, mix only until no dry pockets remain to avoid a dense or tough cake.
- Cool before unmoulding fully: Letting the cake stand briefly in the tin helps it firm up enough to release without damaging the lamb shape.
Common mistakes
- Dusting too far ahead: Icing sugar can absorb into the sponge during storage, so refresh the dusting just before serving if the cake has been made in advance.
- Baking past the skewer test: Remove the cake once it is golden and a skewer comes out clean; overbaking can make this plain sponge taste dry.
- Poor tin preparation: The detailed lamb mould needs thorough greasing so the sponge releases cleanly and keeps its shape.
Make-ahead tips
- Bake ahead: The cake can be baked in advance and stored airtight, then dusted with icing sugar shortly before serving.
- Freeze undusted: Freeze the cooled cake without icing sugar, well wrapped, then thaw at room temperature and finish with a fresh dusting.
- Best finish on the day: For the cleanest appearance, add the icing sugar on the day you plan to serve the cake.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Generously grease a lamb-shaped cake tin with some of the butter, making sure you get into all the details, then set it aside.
- In a mixing bowl, beat the remaining butter with the caster sugar until very pale and fluffy. This should take 3 to 5 minutes with a hand mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift in the plain flour and baking powder. Fold gently until you have a smooth batter with no dry pockets.
- Spoon the batter into the prepared tin and level it as best you can. Bake for 35 to 45 minutes, until the cake is golden and a skewer inserted into the thickest part comes out clean.
- Leave the cake in the tin for 10 minutes, then carefully turn it out onto a cooling rack. Let it cool completely before dusting all over with icing sugar.
Recipe notes
Tips
- A lamb tin has lots of detail, so grease it thoroughly to help the cake release cleanly.
- If the cake is browning too quickly, loosely cover it with foil for the last 10 minutes of baking.
- For food safety, if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced under a recognised food safety standard.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace Caster sugar with Granulated sugar, but beat the butter and sugar for an extra minute to help it dissolve.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. If dusted with icing sugar, expect it to absorb slightly over time; dust again just before serving. Freeze the cooled, undusted cake well wrapped, then thaw at room temperature and dust with icing sugar to serve.
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Recipe overview
- Servings: 10 servings
- Yield: lamb-shaped sponge cake
- Total time: 1h 10min (20min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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