Easter Lamb Cake

01Method

1. 1

   Brush a lamb-shaped cake mold with vegetable oil, allow it to sit briefly, then wipe it out with a paper towel. Coat again with grease and flour, reaching all the detailed crevices of the mold.

2. 2

   Heat the oven to 375°F (190°C). Sift the cake flour, then sift it once more together with the baking powder and salt; set the mixture aside.

3. 3

   Using an electric mixer, cream the butter and sugar in a large bowl until pale and fluffy. Gradually incorporate the flour mixture and milk in alternating additions, mixing until the batter is smooth after each addition. Stir in the vanilla extract.

4. 4

   In a clean glass, metal, or ceramic bowl, whip the egg whites to stiff peaks. Fold one third of the whipped whites into the batter to loosen it, then gently fold in the remaining whites.

5. 5

   Spoon the batter into the face-side of the mold. Run a wooden spoon carefully through the batter to eliminate air pockets without disturbing the prepared surface. Secure the mold lid firmly so steam and rising batter cannot push the halves apart, then set the mold on a baking sheet.

6. 6

   Bake until a skewer inserted through a steam vent comes out clean, approximately 1 hour. Move the mold to a wire rack for about 15 minutes, then carefully lift off the top half. Allow the cake to rest in the bottom of the mold until steam dissipates and the cake firms up, about 5 more minutes. Unmold completely and cool to room temperature before standing upright.

7. 7

   Once fully cooled, frost the lamb with white frosting using a star tip to mimic a woolly texture. Use jelly beans for the eyes and display the cake on a bed of green-tinted coconut flakes.