Easter Lamb Cake is a traditional British recipe for a classic light sponge cake cooked in a mould in the shape of a lamb, giving an excellent Easter cake. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Lamb Cake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
200g butter
400g white sugar
250ml water
490g plain flour
2 1/2 tsp baking powder
1 tsp vanilla extract
4 egg whites
1/2 teaspoon salt Easy Easter Bunny icing, to decorate
Method:
Cream together the butter and sugar until light and fluffy then beat in the water until combined. Meanwhile, sift together the flour, baking powder and salt into a bowl then fold the flour mixture into the creamed mixture. Add the vanilla and stir well then turn the egg whites into a clean and dry bowl and beat until stiff before carefully folding into the flour batter.
Turn the batter into a well greased and battered mould in the shape of a lamb (cast iron is best, but a steel one will do at a pinch. Spread the batter evenly then transfer to an oven pre-heated to 175°C and bake for about 45 minutes, or until cooked through and golden. Turn out onto a wire rack and allow to cool before serving and/or decorating (if decorating, use the Easy Easter Bunny icing).
Click on the image, above to submit to Pinterest.