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My review
Easter Lamb Cake II
Patricia
"This white cake is baked in a lamb mold for Easter and can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg or cinnamon."
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Ingredients
1 h 30 m servings 261Original recipe yields 12 servings (1 lamb mold)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
- Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
- In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
- Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
- Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 5056 Ratings
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Most helpful positive review
4/15/2006
I have had my grandmother's lamb pan for over 30 years and have yet to find a recipe that held it's shape and tasted good - UNTIL NOW! Thanks for this wonderful recipe that is now a family favo...
Most helpful critical review
4/3/2010
I made this to bring to the inlaw's for Easter but I chickened out at the last minute and made cookies to bring instead. I was too nervous we wouldn't like the cake part and wanted to try it for...
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4/15/2006
I have had my grandmother's lamb pan for over 30 years and have yet to find a recipe that held it's shape and tasted good - UNTIL NOW! Thanks for this wonderful recipe that is now a family favo...
2/26/2007
I am so happy to see that other families have this tradition! In my family, we've nicknamed it "Lambie cake" and we've had the molds forever...! We always do a chocolate cake, but I'm excited to...
3/31/2002
This recipe was really easy and tasty. It baked in the mold perfectly with no problems. It came out of the mold fine. I frosted it using a pastry bag. Frosting it took about 5 minutes!
3/25/2008
The best recipe I've tried with my old cast iron lamb mold. It's a firm cake that holds up well. The only modifications I made were 1) I used Baker's Joy cooking spray to "grease & flour" the m...
11/19/2008
This recipe is very similar to the one that came with our Lamb "heavy formed aluminum" cake pan from the 1960s. It is perfect for that mold, which is 7 3/4" by 11 1/2", by Nordic Ware. I highly...
11/11/2005
Great! I've been looking everywhere for a good recipe for my new lamb cake tin, and this one worked really well. I made my lamb ginger flavoured with some ground ginger. The cake is firm enough ...
4/7/2007
This cake tastes wonderful. Next time I will be more careful with greasing the pan - my cake did stick a bit. I added a little coconut extract (1/4 to 1/2 tsp) along with 3/4 tsp vanilla extract...
4/5/2010
I made this cake yesterday and it turned out great! I used the aluminum lamb mold and an electric oven at 375 for 55 minutes. Had some batter leftover, enough for a couple of cupcakes. Don't s...
6/8/2007
Made this cake for Easter this year. Very good flavor. Not too sweet, but just sweet enough and the middle cooked as well as the outside. Held it's shape from the mold very nicely. Will make aga...