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Easter Lamb Cake

This cute lamb cake is a simple white cake baked in a lamb mold for Easter that can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg, or cinnamon. Frost with any white frosting of your choice and decorate to look like a lamb.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course lunch/dinner, Snack
Cuisine Mediterranean
Servings 12 people
Calories 3243.9 kcal

Equipment

  • 1 Lamb Cake Mold
  • 1 Electric Mixer
  • 1 Large Mixing Bowl
  • 1 Sifter
  • 1 Cookie sheet

Ingredients
  

Main

  • vegetable oil as needed
  • 2 ¼ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups white sugar
  • ½ cup unsalted butter softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 egg whites

Instructions
 

  • Coat a lamb cake mold with vegetable oil; let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
  • Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside.
  • Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition. Stir in vanilla.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in remaining whites.
  • Fill face-side of the mold with batter. Gently move a wooden spoon through the batter to remove any air pockets, without disturbing the greased and floured surface of the mold. Put the lid on the mold, securely locking or tying it together so the steam and rising batter do not force the two sections apart. Place onto a cookie sheet.
  • Bake in the preheated oven until a skewer or wooden toothpick inserted through a steam vent comes out clean, about 1 hour. Transfer the mold to a wire rack for about 15 minutes, then carefully remove the top of the mold. Let the bottom of the cake cool in the mold until all the steam escapes and the cake firms up, about 5 more minutes. Remove the rest of the mold and let the cake cool completely. For best results, do not sit the cake upright until completely cooled.
  • Frost cooled lamb cake with your favorite white frosting using a star tip to create texture on the body. Add jelly beans for the eyes, and place on a bed of green coconut grass. SavedByGrace

Notes

Thoroughly greasing and flouring the lamb mold, especially intricate details, is crucial for a clean release; consider using a baking spray with flour. When folding egg whites, be gentle to retain air, which contributes to the cake's light texture. Avoid overmixing the batter after adding flour to prevent a tough cake. Spices like anise, nutmeg, or cinnamon can be added with the vanilla for an enhanced flavor profile. Ensure the cake is completely cooled before attempting to unmold or decorate, as it will be fragile when warm.