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Lamb Cake

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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1052.4
Dietary: Vegetarian
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
  • Sifted cake flour
  • Baking powder
  • Salt
  • Mace
  • Butter or margarine
  • Sugar
  • Grated lemon peel
  • Vanilla extract
  • Almond extract
  • Eggs
  • Flour (for greasing)
  • Shortening (for greasing)
  • Seven-Minute Frosting
  • Shredded coconut
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    In a small bowl, sift together 2 cups cake flour, baking powder, salt, and mace. Set aside.
  3. 3
    In a large mixing bowl, cream butter until smooth and creamy.
  4. 4
    Gradually add sugar to the butter, beating until the mixture is light and fluffy.
  5. 5
    Beat in lemon peel, vanilla extract, and almond extract.
  6. 6
    Add eggs one at a time, beating well after each addition.
  7. 7
    Alternately add the flour mixture and any remaining liquid, beating until just combined. Do not overmix.
  8. 8
    In a small cup, blend 1 tablespoon flour into 2 tablespoons shortening to create a paste.
  9. 9
    Thoroughly grease the inside sections of a lamb-shaped cake mold with the flour-shortening paste.
  10. 10
    Turn the batter into the face side of the mold, filling it level.
  11. 11
    Spoon a small amount of extra batter into the ear sections of the mold to ensure they fill properly.
  12. 12
    Close and lock the mold securely. Place on a baking sheet.
  13. 13
    Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  14. 14
    Remove from oven and set the mold on a wire rack to cool for 5 minutes.
  15. 15
    Remove the back side of the mold and let cool for another 5 minutes.
  16. 16
    Turn the cake out onto the rack to cool completely.
  17. 17
    Once cool, frost the cake with Seven-Minute Frosting.
  18. 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.

Read it online: https://www.chefs-mate.com/recipe/lamb-cake-kh/