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Easter Lamb Cake
This Easter cake is baked in a lamb mould 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.
Ingredients
Serves: 12
- 300g cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 200g caster sugar
- 125g butter
- 250ml milk
- 1 teaspoon vanilla extract
- 4 egg whites
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- First, prepare your mould. Coat with vegetable oil, let sit for a few minutes then wipe clean with a kitchen towel. Then grease and flour your mould, making sure to get all the little crevices.
- Preheat oven to 190 C / Gas mark 5. 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 mixture 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 mixture to lighten it, then quickly fold in the remaining whites.
- Fill the face side of the mould with the cake mixture. Move a wooden spoon through the mixture GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mould. Put the lid on the mould, making sure it locks or ties together securely so that the steam and rising cake mixture do not force the two sections apart.
- Put the mould on a baking tray in the preheated oven for about 1 hour. Test for doneness by inserting a skewer through a steam vent. Put the cake, still in the mould, on a rack for about 15 minutes. CAREFULLY, remove the top of the mould. 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 mould, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Ice with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.
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Reviews & ratings
Average global rating:
(57)
Reviews in English (51)
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 favorite. It holds it's shape, comes out of the pan well and looks pretty frosted or unfrosted. I added some lemon extract to mine. - 15 Apr 2006 (Review from Allrecipes US | Canada)
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 try a white cake (especially for my grandma who can no longer eat chocolate) this year. Our traditional way of decorating includes white frosting with coconut for fleece, and sit the lamb in a bed of bright spring green-tinted coconut grass surrounded by jelly beans and chocolate foiled eggs. It looks so adorable! We also use jelly beans for the eyes and nose. Tradition: half of a black jellybean for each eye and half of a pink jellybean for the nose. Black works fine for the nose too. When I was little my mom would also add a flower made of icing or hardened sugar, with or without a slim, pretty ribbon, around the little lamb's neck. - 26 Feb 2007 (Review from Allrecipes US | Canada)
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! - 31 Mar 2002 (Review from Allrecipes US | Canada)