Lamb Cake

chefs-mate chefs-mate 0 Comments
Servings: 2 cups Difficulty: Advanced
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A whimsical, lamb-shaped sponge cake with vanilla and almond flavoring, perfect for Easter or children's birthdays.
Lamb Cake (Kh recipe image

This charming lamb-shaped cake is a delightful treat that combines soft, tender sponge with delicate hints of vanilla and almond. The cake is baked in a special mold to create an adorable animal shape, making it a centerpiece for spring celebrations, Easter brunches, or kids’ birthday parties. Topped with fluffy seven-minute frosting and shredded coconut to mimic wool, it is as visually appealing as it is delicious.

Lamb Cake (Kh recipe image
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Lamb Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1052.4

Description

This charming lamb-shaped cake is a delightful treat that combines soft, tender sponge with delicate hints of vanilla and almond. The cake is baked in a special mold to create an adorable animal shape, making it a centerpiece for spring celebrations, Easter brunches, or kids' birthday parties. Topped with fluffy seven-minute frosting and shredded coconut to mimic wool, it is as visually appealing as it is delicious.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, sift together 2 cups cake flour, baking powder, salt, and mace. Set aside.
  3. In a large mixing bowl, cream butter until smooth and creamy.
  4. Gradually add sugar to the butter, beating until the mixture is light and fluffy.
  5. Beat in lemon peel, vanilla extract, and almond extract.
  6. Add eggs one at a time, beating well after each addition.
  7. Alternately add the flour mixture and any remaining liquid, beating until just combined. Do not overmix.
  8. In a small cup, blend 1 tablespoon flour into 2 tablespoons shortening to create a paste.
  9. Thoroughly grease the inside sections of a lamb-shaped cake mold with the flour-shortening paste.
  10. Turn the batter into the face side of the mold, filling it level.
  11. Spoon a small amount of extra batter into the ear sections of the mold to ensure they fill properly.
  12. Close and lock the mold securely. Place on a baking sheet.
  13. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  14. Remove from oven and set the mold on a wire rack to cool for 5 minutes.
  15. Remove the back side of the mold and let cool for another 5 minutes.
  16. Turn the cake out onto the rack to cool completely.
  17. Once cool, frost the cake with Seven-Minute Frosting.
  18. Coat the frosted cake with shredded coconut to resemble wool.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1052.4kcal
% Daily Value *
Total Fat 42.6g66%
Saturated Fat 13.3g67%
Cholesterol 0.0mg0%
Sodium 1965.6mg82%
Total Carbohydrate 158.2g53%
Dietary Fiber 2.1g9%
Sugars 60.2g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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