| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Cakes, Holiday, Easter |
1 |
Cake |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Butter |
| 1 |
c |
Milk |
| 5 |
|
Egg whites |
| 3 |
ts |
Baking powder |
| 3 |
c |
Flour; (cake flour preferred |
| 1 |
ts |
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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