1 1/2 cup sugar
1/3 cup butter
1 cup milk
5 egg whites
3 tsp baking powder
3 cup flour, (cake flour preferred
1 tsp vanilla extract, or almond
1 ; 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)
Servings: 1 cake
Lamb Cake (Molded) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Lamb; Meat
The History of Recipes
Written recipes as a concept can be traced way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these old recipes were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Much later, in Roman times a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. Aspicius also recounts how the chefs of Roman times were skilled in the use of many different herbs and spices, including many that are still in use today for example thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, most of which are now in academic collections. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this chefs and their recipes increased in prestige. However, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes of the day. When we get to the twentieth century, cooking books are highly popular as a result of higher levels of literacy, leisure time and a general increase in wealth. The TV revolution brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Lamb Cake (Molded) recipe.
