Renalde Lamb Cake – The Eight Days of Lamb Cakes

Posted on Apr 2 2012 - 6:55am by RetroRuth

Welcome to Day 2 of The Eight Days of Lamb Cakes! Today we have a great cake that was sent to me by Martha K.

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Martha writes:

Dear Ruth, I decided today to look in my box of Mama’s recipes and I discovered that she too had been on a quest for the perfect Lamb Cake Recipe.I mean it is the “Mother Lode” of Lamb cake recipes.

I Also have a Lamb Cake Mold that my mother had, probably from the 1940’s. I think there is also a Santa mold and maybe a big egg mold. I have the original “Renalde”(that is the manufacturer name of the mold)Lamb Cake Recipe and Renalde Lamb Cake Frosting Recipe.

Best wishes, Martha K.

I have to confess, it really WAS the mother lode of recipe!  I got some great stuff from Martha K. (Thanks so much, Martha!) but I was very excited to try out the Renalde Lamb Cake Recipe.

Renalde Lamb Cake Recipe

This one was a little bit more time consuming that Trish’s Lamb Cake because it required the addition of beaten egg whites, but it was early in my lamb cake making, and I was still up for challenges.

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The batter turned out nice and light. I was pleased with the texture and, true to the recipe, it made enough extra for 6 cupcakes.

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I have to confess that this was a great batter. It literally popped out of the lamb pan after it was baked. It was sturdy but not crumbly, and didn’t stick at all.

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The Renalde Lamb Cake Frosting was another matter entirely. It was really disgusting. And it was totally my fault. The recipe calls for raw egg whites, but like I am going to frost a cake with raw egg whites. So, I substituted pasteurized egg whites from a carton. Sometimes in vintage cooking I can get away with those, like in the Vintage Bakery Frosting, but in this case it was not going to happen.  The “frosting” curdled and slid off the lamb almost as soon as I got it on. As I was frantically sticking coconut onto the sliding frosting, for once I was thankful I don’t make videos of the Mid-Century Menu. Because a video of that it would have been ridiculous.

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Testing lamb cake around here is a serious, serious business.

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From the lamb testing notes:

Very good. Good cake texture. Springy, good flavor. Surprisingly good with coconut.

From the frosting notes:

Terrible.

The Verdict: This was by far my favorite lamb cake, and the one I thought most resembled my grandmother’s recipe. Tom liked this one a lot, too. I would definitely recommend it highly for your Easter Lamb Cake! Don’t bother with the “frosting” unless you have access to pasteurized eggs in the shell.  Use a better frosting, like the Vintage Bakery Frosting from the first post.

Renalde Lamb Cake

Renalde Lamb Cake

The recipe that came with the original Renalde lamb cake mold. This makes a springy, sturdy cake with a good texture and flavor that unmolds well. A classic, and the closest recipe I've found to my grandmother's lamb cake.

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs, seperated
  • 1 cup whole milk
  • 3 cups sifted cake flour
  • 1/4 tsp salt
  • 3 tsp baking powder
  • 1 tsp vanilla

Instructions

  • Cream butter and sugar until fluffy. Add egg yolks one at a time, beating thoroughly after each one is added.
  • Sift dry ingredients together 3 times and add to creamed mixture alternately with milk and vanilla, beating until smooth after each addition.
  • Fold in stiffly beaten egg whites.
  • Grease cake mold thoroughly; fill face part of mold with batter. Cover with other half of mold and place in hot oven face down, baking for 45 mins. Bake at 450 degrees for first 15 mins, finish baking at 350 degrees.
  • Remove from oven and let cool for 15 mins before loosening to take out.

Notes

This recipe yields enough batter to fill one vintage lamb pan and also make 6 cupcakes.

http://www.midcenturymenu.com/2012/04/renalde-lamb-cake-recipe-the-eight-days-of-lamb-cakes/

Small Disclaimer:

As with everything we make on the Menu, The Eight Days of Lamb cakes contain recipes for lamb cakes that turned out along with the ones that didn’t turn out so well. Please read each description carefully before choosing your recipe. The recipes we tested were not altered by us in any way, and were prepared according the the directions provided with no substitutions so we could judge each recipe fairly on its own merit.

If you have never made a lamb cake before, please see my tips on making a vintage lamb cake before you attempt one of these recipes. Also, these recipes are scaled to fit a vintage lamb cake pan. Modern lamb cake pans are much larger, and more cake batter will be needed.

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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36 Comments so far. Feel free to join this conversation.

  1. Eartha Kitsch April 2, 2012 at 10:32 am - Reply

    No matter what, they’re always SO cute though!

  2. Sara In AZ April 2, 2012 at 10:50 am - Reply

    Ooohhhhh, this one looks like a real winner!!! I might just have to get a pan now! 🙂

  3. Mary Toodles April 2, 2012 at 11:30 am - Reply

    I have always found this to be such a neat topic. Reminds me a little of those Coconut cut up cakes from back in the day. I wonder if it was a regional type dessert? I live in the south (New Orleans) and neither myself or mother have ever seen that type of cake. Always enjoy your posts!

    • Mary Toodles April 2, 2012 at 11:32 am - Reply

      OOPS! ps I wanted to add, here is a link to all recipes with 13 pictures. Number #12 I believe looks like a startled Persian cat.
      http://allrecipes.com/recipe/easter-lamb-cake-ii/

    • RetroRuth April 2, 2012 at 10:09 pm - Reply

      Mary – I think it might have been regional! I could see the lambie cake being a Mid-Western thing. 🙂 Oh, and thanks for the link!

  4. LorieB April 2, 2012 at 1:01 pm - Reply

    This is interesting. However, I wanted to let you know that the link to the frosting recipe leads to your draft page and will not allow us to peek. 04/02/12 @ 1:00 PM

    I am VERY interested in that recipe for frosting for I have been on a quest for a good cake frosting for a long time.

    I can’t wait to see the rest of the little lambs. 😀

    • RetroRuth April 2, 2012 at 10:17 pm - Reply

      Oops, thanks LorieB!!! All fixed!

  5. Mia April 2, 2012 at 4:50 pm - Reply

    Love you, love your website, but it kinda looks like a “Silence of the Lambs” Easter cake…

    • RetroRuth April 2, 2012 at 10:09 pm - Reply

      I know, right??? That frosting made it look so creepy…

  6. Martha K. April 2, 2012 at 6:57 pm - Reply

    Dear Ruth, I’m so glad the Renalde cake turned out so well. (If NOT the frosting.)
    Now I have a very serious question for the taste tester:

    If one made the Renalde cake with the Vintage Bakery Frosting, could one put the coconut? (I mean taste-wise would it be too much?)

    Best Wishes, Martha K.

    • RetroRuth April 2, 2012 at 10:10 pm - Reply

      I had a Renalde cupcake with Vintage Bakery Frosting and coconut and I thought it was really good, so go for it!!

  7. Martha K. April 2, 2012 at 7:02 pm - Reply

    PS I’m eagerly awaiting DAY 3! I may end up making a whole flock of lambies. We can have a kind of Lambie Cake buffet insead of a regular Easter dinner….hmmm?

    • RetroRuth April 2, 2012 at 10:11 pm - Reply

      Go for it! You could totally do it with your HUGE stash of vintage lambie recipes. 🙂

  8. Lou Ann April 3, 2012 at 11:23 am - Reply

    My question is this: Did you use butter or shortening? It says butter in the list but it says to cream shortening. Thank you.

    • RetroRuth April 4, 2012 at 7:52 am - Reply

      Hi Lou Ann! I used unsalted butter. There was a typo in the recipe.

  9. Jenny Hammerton September 23, 2012 at 4:39 am - Reply

    I live in England and until this particular moment in time I never knew lamb cakes existed. My life is irrevocably altered. Roll on Easter.

  10. Jennifer March 29, 2013 at 9:12 am - Reply

    I am trying this cake recipe with the Miracle Frosting. Don’t know what I did wrong (or right), but I got 3 cakes and 7 cupcakes out of one batch!

    • RetroRuth March 29, 2013 at 9:41 am - Reply

      Whoa! Bonus!! 🙂

  11. Amy March 31, 2013 at 8:56 pm - Reply

    Fabulous recipe! My cake turned out exactly as described and pictured! Only thing is that it made one cake and like 2 dozen cupcakes, so then I was worried that maybe my pan was smaller than your pan and didn’t know if I should bake it as long. I baked it for 45 minutes per the directions and it was fine…just the amount of left over batter was confusing!

  12. Terri April 1, 2013 at 10:28 pm - Reply

    Thank you for posting this recipe, it was so amazingly buttery! And it held up perfectly in the 3D mold. My grandmother used to bake a traditional pound cake in lamb mold, and it never had flavor or crumb like this recipe does. Perfect. I’m so glad I came across it!

  13. John April 19, 2014 at 3:24 pm - Reply

    I wanted to thank you sooooo much for these posts. I wanted to bring this tradition into my family ans was so excited to find this recipe! I am tracking the making of our first Lammie Cake (my four year old daughter Chef Sophia is all about helping with this) on my FB page, please feel free to Friend up and follow along.

    Thanks again!

    John

  14. nicolem April 20, 2014 at 12:20 am - Reply

    I just made this today and am really excited how it came out. It has a delicious flavor (instead of vanilla, I used 2/3 rosewater and 1/3 almond extract). My lamb’s face side is a bit pale…most likely because I overzealously sprayed on the baker’s joy, but it’s done. My nordicware pan had some slight “exploding” issues, so I was REALLY glad I had taken your advice to tie it shut. I was concerned that my pan might be larger, so I multiplied the recipe by 1.5, and I had more than enough. Next time, the recipe as it stands should be enough. I had enough for a loaf pan…as well as everything that exploded out from the lamb (but hey, that’s how I got to taste it…). I did bake it about 15 minutes longer, because I could tell that my loaf wasn’t done yet, and that seemed to work well. Thanks so much for your detailed research and recipes!

  15. lynnm April 20, 2014 at 10:27 pm - Reply

    Wonderful recipe, made yesterday and frosted today with seven minute frosting. I was very excited that it turned out in one piece. Will definitely be making this again with a bunny mold. Thanks for all your hard work in finding the best recipes along with tips and tricks on doing a molded cake pan!

  16. Kathy July 23, 2014 at 6:18 pm - Reply

    How long and at what temp would you recommend doing the cupcakes?

    • RetroRuth July 24, 2014 at 1:42 pm - Reply

      Hi Kathy!
      I would do 350 degrees for 20 mins, and then start checking for doneness. Cupcakes are done when you lightly touch them in the center and they spring back. Good luck!

  17. Robyn March 28, 2015 at 5:00 pm - Reply

    Would you happen to have the recipe for the bunny cake? Same little book as the lamb cake, but I’ve lost it. :((

  18. Suzy April 4, 2015 at 6:51 pm - Reply

    In the vintage bakery birthday cake frosting, do you use shortening or butter? I would like to use butter if possible. Suzy

    • RetroRuth April 4, 2015 at 10:48 pm - Reply

      Hi Suzy! It uses shortening. You can use butter, but it wont be as light and it won’t get the sugar “crust” on it. It will also be darker in color. If you are fine with that, then feel free to try it!

  19. Kimberly Mikita-Jones April 6, 2015 at 1:18 pm - Reply

    This Easter was my first visit to this site and I was very excited to see detailed instructions of making and de-panning a lamb cake, as well as many different recipes. I couldn’t wait until the 8th cake was made, to decide which one I wanted to try this Easter, so I went with the Renalde Cake recipe.
    It was a bit dry and bland, but for the 1st time, I made my lamb cake correctly: with the molds tied together, in one piece! I inherited my lamb pans, with no instructions, and have been baking them in 2 pieces, glued together with frosting. I appreciate this invaluable information.
    Your husband is a good sport being your taste tester. He clearly looks like he takes this responsibility seriously! I thoroughly enjoyed each day of 8 days of Lamb Cakes, and the whole site!

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