Name: Lamb Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 large egg whites -; 1/2 cup butter, softened -; 1 cup sugar -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 3/4 cup 2% milk -; 1/4 teaspoon cream of tartar -; Frosting: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup butter, softened -; 3-3/4 to 4 cups confectioners' sugar -; 1 teaspoon vanilla extract -; Assorted decorations: Sweetened shredded coconut, sprinkles and jelly beans -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lamb Cake

1. 3 large egg whites -

2. 1/2 cup butter, softened -

3. 1 cup sugar -

4. 1 teaspoon vanilla extract -

5. 2 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 3/4 cup 2% milk -

9. 1/4 teaspoon cream of tartar -

10. Frosting: -

11. 1 package (8 ounces) cream cheese, softened -

12. 1/2 cup butter, softened -

13. 3-3/4 to 4 cups confectioners' sugar -

14. 1 teaspoon vanilla extract -

15. Assorted decorations: Sweetened shredded coconut, sprinkles and jelly beans -

How to cook deliciously - Lamb Cake

1. Stage

Place the egg whites in a small bowl. Let them stand at room temperature 30 minutes. Meanwhile, preheat the oven to 375°F. Thoroughly grease and flour the inside of a 3D lamb cake pan.

2. Stage

In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the vanilla. In another bowl, sift together the flour, baking powder and salt together twice. Add half of the flour mixture to the butter mixture, and beat well. Pour in the milk, and beat well. Add the remaining flour mixture, and beat until everything is combined.

3. Stage

Completely clean and dry the beaters on your hand or stand mixer. Add the cream of tartar to the bowl of the egg whites. With the clean beaters, beat on high speed just until stiff peaks form, but don’t overmix until they’re dry. Fold one-fourth of the egg whites into the batter, then fold in the remaining whites. Editor’s Tip: If your beaters are not completely dry and free from leftover oils, your eggs will not whip up.

4. Stage

Gently pour the batter into the bottom half of the mold (the bottom half is the face of the lamb). Place the top mold (the backside of the lamb) on top, interlocking the seams (make sure the half with the vent hole is on top to permit steam to escape). Place the pan on a baking sheet.

5. Stage

Bake the cake until a toothpick inserted in the vent hole comes out clean, 45 to 50 minutes. Let the cake cool in the pan at room temperature for 15 minutes. Remove the cake from the pan to a wire rack to cool completely to room temperature.

6. Stage

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until smooth. Gradually beat in the confectioners' sugar and vanilla.

7. Stage

Spread the frosting evenly all over the cake. Editor's Tip: To make it easy on yourself, add the frosting to a piping bag or resealable bag fitted with a pastry tip. Pipe the frosting evenly all over the lamb. Use a mini offset spatula or the back of a spoon and smooth out the frosting. Don’t spend time trying to make it look pretty if you’re putting shredded coconut on it.

8. Stage

Gently press the shredded coconut (if using) all over the frosted cake to adhere. Attach sprinkles or jelly beans for the eyes, ears and nose. Editor's Tip: If desired, color the leftover shredded coconut with green food coloring, and arrange it around the lamb to mimic grass. Dot the grass with jelly beans for an Easter-egg look.