John Myers
Ingredients for 1 servings:
- 4 egg whites
- 4 egg yolks
- 140 g sugar
- 125 ml oil
- 200 g flour
- 50 g polenta
- 3 tsp baking powder
- 250 ml buttermilk
- Fat for the mold
- Powdered sugar for dusting
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
Light and airy batter with a dash of buttermilk (for approx. 2 – 3 Easter lambs, 1 l each)
Separate the 4 eggs. In a tall mixing bowl, beat the egg whites with a little sugar until stiff peaks form. Whisk the egg yolks with the remaining sugar, then add the oil and mix in. Mix the flour with the baking powder and polenta, then stir into the egg yolk, sugar, and oil mixture. Now add the buttermilk and mix everything well into a smooth batter. Finally, fold in the beaten egg whites. Pour the batter into greased lamb molds. Make sure each mold is no more than 2/3 full, otherwise there is a risk of the batter overflowing during baking! Preheat the oven to 160°C and bake the lambs for approx. 35-40 minutes. Once cooled, dust with powdered sugar. The finished lambs are very moist and keep fresh for a long time.
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