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Add a photoServings: 1
Ingredients
- 1 1/2 c. Sugar
- 1/3 c. Butter
- 1 c. Lowfat milk
- 5 x Egg whites
- 3 tsp Baking pwdr
- 3 c. Flour, (cake flour preferred
- 1 tsp Vanilla extract, or possibly almond or possibly lemon flavor
- 1 x Two-part lamb cake mold
Directions
- Preheat oven to 300 F.
- Cream sugar and butter. Sift flour and baking pwdr. Add in flour to sugar/butter mix alternately with lowfat milk. Add in flavoring. Mix in well-beaten egg whites [beaten to soft-peak stage].
- Prepare mold [grease well with solid shortening and dust with flour, or possibly alternately, spray thoroughly with pan coating]. Fill face side first, attach back side, and bake for 50 min. Turn off oven. Flip to bake back in turned-off oven for 10 min.
- Ice with 7-minute Icing. Sprinkle with white coconut (dye brown or possibly 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 which 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..."
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