Easter Walnut Sponge Cake

Prepare the ingredients. Prepare the ingredients; with these ingredients you will make today's dish 🐑✨ and preheat the oven to 175 C, let the butter soften

Whip the butter with the sugar. Beat the softened butter with two-thirds of the sugar for about 2 minutes, until fluffy

Add the egg yolks. Gradually add the egg yolks one by one and beat until a smooth cream forms

Chop the walnuts and raisins. Chop the walnuts, and if desired prepare the raisins as well

Prepare the batter. Add the ground walnuts, the flour with the baking powder, the remaining sugar and the vanilla sugar, and alternately with the milk beat for about 2 minutes into a smooth batter

Whip the egg whites. Beat the egg whites into stiff peaks

Fold the egg whites into the batter. Gradually and carefully fold the egg whites into the batter

Bake the lamb cake. Thoroughly grease the mold with oil and dust it with flour, then transfer the batter into it and bake in the oven at 175 C for about 45 minutes, checking doneness with a skewer or a baking probe if necessary (about 99 C inside)

Remove from the oven. Remove the baked lamb cake from the oven, let it rest in the mold for about 10 minutes, then carefully unmold it and let it cool on a wire rack (if it does not come out, cover the mold with a cold damp towel)

Finish and serve. Serve sprinkled with powdered sugar 🍽️✨