Lamb cake (molded)
1 Cake
Ingredients
| Quantity | 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 | |
Directions
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)