Easter lamb – sponge cake (gluten-free)

gluten-free Easter

The Easter sponge lamb made with Nomix flour is soft, fluffy and festive. A gluten-free version of the traditional recipe that will perfume the holiday table with a lemon scent and delight the whole family.

Ingredients

200 g Nomix gluten-free flour
160 g caster sugar (including vanilla)
4 eggs
50 g lukewarm water
40 g cooking oil
10 g baking powder
zest of 1/2 organic lemon
pinch of salt

For this recipe you need the following products:

First, prepare the eggs. Separate the whites from the yolks.
Beat the yolks with sugar and lukewarm water until light and fluffy.
While whisking constantly, gradually add the oil to the mixture in a thin stream.
In another bowl, mix the Nomix gluten-free flour with baking powder and lemon zest. Gradually fold the dry mixture into the yolk foam.
Beat the egg whites and a pinch of salt until stiff peaks form, then gently and carefully fold into the dough to maintain its lightness and fluffiness.
Pour the finished dough into a greased and lined lamb pan.
Bake slowly at 150 °C for approximately 20 minutes to allow the dough to rise evenly.
Then increase the temperature to 170 °C and bake according to the size of the pan and the amount of dough, until the lamb is nicely cooked.

Our tip
Each mold bakes a little differently, whether it's silicone, ceramic, or metal. That's why we recommend keeping an eye on the lamb throughout the baking process and testing it with a skewer at the end. If the skewer comes out dry, it's done.