Classic Easter Lamb Cake Recipe

Ingredients

• vegetable oil, as needed
• 2.25 cups cake flour
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1.25 cups white sugar
• 0.5 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 egg whites

Instructions

1. Prepare your lamb cake mold by coating it with vegetable oil, letting it sit briefly, and then wiping it clean with a paper towel. Next, grease and flour the mold thoroughly, ensuring all crevices are covered.
2. Preheat your oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift it again with baking powder and salt. Set aside the mixture.
3. In a large bowl, cream together the sugar and butter with an electric mixer until the mixture is light and fluffy. Gradually add the cake flour mixture alternately with milk, mixing until the batter is smooth after each addition. Stir in the vanilla extract.
4. In a clean glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in the remaining whites.
5. Fill the face-side of the lamb mold with batter. Gently use a wooden spoon to remove any air pockets from the batter, being careful not to disturb the greased and floured surface of the mold. Securely close the mold with the lid, locking or tying it to prevent the steam and rising batter from separating the two sections. Place the mold onto a cookie sheet.
6. Bake in the preheated oven for approximately 1 hour, or until a skewer or wooden toothpick inserted through a steam vent comes out clean. Transfer the mold to a wire rack and let it cool for about 15 minutes. Carefully remove the top of the mold. Allow the bottom of the cake to cool in the mold until all the steam has escaped and the cake has firmed up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely before standing it upright.
7. Once the lamb cake is completely cooled, frost it with your favorite white frosting using a star tip to create a textured wool effect. Add jelly beans for the eyes and place the cake on a bed of green coconut "grass" for a festive touch.

Nutrition

• Calories: 257 kcal
• Fat Content: 8 g
• Fiber Content: 0 g
• Sugar Content: 22 g
• Sodium Content: 219 mg
• Protein Content: 4 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g