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| 1 1/2 Tasse | sugar |
| 1/3 Tasse | butter |
| 1 Tasse | milk |
| 5 | egg whites |
| 3 Teelöffel | baking powder |
| 3 Tasse | Flour; (cake flour preferred |
| 1 Teelöffel | Vanilla extract; or almond |
| | Or lemon flavor |
| 1 | Two-part lamb cake mold |
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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..."
ek
(C.Svitek), Mm by Linda Shogren (Teech)
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