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
It is possible to follow the history of meal recipes back into distant history, at least as far back as pharonic Egypt, and possibly even further than that. Having said that, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for food preparation.
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We hope you enjoy this Lamb Cake (Molded) recipe.
