Easter Lamb Cake RecipeOrigin: Britain Period: Traditional |
Ingredients:
200g butter
Easter Lamb Cake Preparation: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). Find more Easter Recipes Here |
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