1 1/2 c Sugar
1/3 c Butter
1 c Milk
5 Egg whites
3 ts Baking powder
3 c Flour; (cake flour preferred
1 ts 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…”
Yields
1 Cake