Lamb cake (molded)

Yield: 1 Cake

Measure Ingredient
1½ cup Sugar
⅓ cup Butter
1 cup Milk
5 Egg whites
3 teaspoons Baking powder
3 cups Flour; (cake flour preferred
1 teaspoon Vanilla extract; or almond
; or lemon flavor
1 Two-part lamb cake mold

Preheat oven to 300 F.

Cream sugar and butter. Sift flour and baking powder. Add flour to sugar/butter mixture alternately with milk. Add flavoring. Fold in well-beaten egg whites [beaten to soft-peak stage].

Prepare mold [grease well with solid shortening and dust with flour, or alternately, spray thoroughly with pan coating]. Fill face side first, attach back side, and bake for 50 minutes. Turn off oven.

Flip to bake back in turned-off oven for 10 minutes.

Ice with 7-minute Icing. Sprinkle with white coconut (dye brown or black for different-colored lambs). Use small raisins for eyes and a small red cinnamon candy for the nose. Lay Easter grass around and tie pastel-colored ribbon around the neck.

"We have a mold that has been used in my family for generations at children's birthdays. The cake is an old-fashioned cake with a strong texture, but tasty. The presentation is wonderful..." Posted on Prodigy by Jan Moppert (VEFT34A), then on GEnie by Cathy Svitek (C.SVITEK), MM by Linda Shogren (TEECH)

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