Are you sick of lamb cakes yet? Well, you’d better hang in there because we have two more days to go!
This is yet another recipe from Martha K.! I am telling you, she sent me some awesome stuff! This is a Lady Baltimore version of the Lambie Cake, and I chose this one to make because it had an interesting method of mixing all of the ingredients together. Instead of creaming the sugar in with the butter, as most of the other cakes were, in this one the sugar is sifted in with the dry ingredients.
The cake was a bit sticky, but it baked up well enough. It rose so much in the oven that it actually managed to leak out of the mold, even with the string tied tight.
Here is the finished lamb, with his little face bare! I tried a different decorating approach with this one. Which Tom didn’t appreciate.
“Where’s his face?”
“It’s right there!”
“It looks like his fleece is covering his eyes.”
From lamb cake testing notes:
Bread-ish taste, very plain. Good texture, slightly crumbly when cut into with fork.
The Verdict: Okay. It tasted a lot like bread, but had a pretty good texture. The flavor probably would have been improved with more vanilla or some almond extract. The cake was frosted with High Humidity Buttercream, and the combination tasted almost like a donut together.
- 2 cups sifted flour
- 2½ tsp baking powder
- ¾ tsp salt
- 1 cup sugar
- ½ cup shortening
- ¾ cup milk
- 1 tsp vanilla
- 3 beaten egg whites
- Sift all dry ingredients together.
- Stir shortening in mixing bowl to soften.
- Mix in sifted dry ingredients.
- Add milk and vanilla and beatwith electric mixer for two minutes.
- Fold in beaten eggs whites and beat for one minute.
- Bake in 370 degree oven for 50 to 60 minutes.