| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cakes, Easter, Holiday | 1 | Cake | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/3 | c | Butter |
| 1 | c | Milk |
| 5 | Egg whites | |
| 3 | t | Baking powder |
| 3 | c | Flour, cake flour preferred |
| 1 | t | Vanilla extract, or almond |
| or lemon flavor | ||
| 1 | Two-part lamb cake mold |
INSTRUCTIONS
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) Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on Mar 27, 1998
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