Easter Lamb Cake I

Recipe View 5 mins Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a lamb-shaped cake mold, ensuring every crevice is coated to prevent sticking. (Approximately 5 minutes)

Recipe View 7 mins Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake. (Approximately 5-7 minutes)

Recipe View 9 mins Incorporate Wet and Dry Ingredients: Gradually add the water to the creamed mixture, mixing until just combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. (Approximately 8-10 minutes)

Recipe View 1 mins Add Vanilla: Stir in the vanilla extract until evenly distributed. (Approximately 1 minute)

Recipe View 4 mins Prepare Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. (Approximately 3-5 minutes)

Recipe View 4 mins Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them. This will create a light and airy texture. (Approximately 3-5 minutes)

Recipe View 48 mins Bake: Pour the batter evenly into the prepared lamb mold. Bake for 45-50 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. (Approximately 45-50 minutes)

Recipe View 13 mins Cool and Unmold: Let the cake cool in the mold for 10-15 minutes before inverting it onto a wire rack to cool completely. (Approximately 10-15 minutes)