EASTER LAMB CAKE
The lamb cake is also a fun and festive way to celebrate Easter with family and friends. This cake is made from vanilla sponge cake base and decorated with cream cheese frosting.
Servings: 12 servings
Calories: 325kcal
Equipment
- 1 lamb cake mold
- 1 Piping bag
- 1 medium and small start tip
Ingredients
For the lamb cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon salt
- ¾ cup granulated sugar
- 4 large eggs separate for egg yolks and egg whites
- 1 teaspoon vanilla sugar or vanilla extract
- 1 cup whipping cream fat 35%
- 1 tablespoon unsalted butter for greasing the pan
- 1 tablespoon All-purpose flour
For the cream cheese buttercream
- 1/2 cup unsalted butter softened at room temperature
- 8 oz cream cheese softened at room temperature
- 4 cups confectioner sugar
- 1 teaspoon vanilla extract
Additional ingredients for decorating
- 2 pieces chocolate chips
- 1 piece pecan nut or candies
Instructions
For the lamb cake
- Preheat your oven to 350 °F (175 °C). Grease with butter and flour a lamb-shaped cake pan (both parts).
- In a medium-sized mixing bowl, beat on high speed together the egg yolks with sugar until thick and creamy. Add vanilla sugar (extract) and sifted flour with baking powder and whisk until combined.
- Add slowly whipping cream to the batter. In another large bowl, whisk egg whites until stiff peaks. Fold in the whipped egg whites carefully.
- Pour the batter into the prepared cake pan and bake for approximately 35–45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
For the cream cheese buttercream
- In a mixing bowl, cream together the butter and cream cheese until smooth.
- Add the powdered sugar and vanilla extract and mix until well combined and creamy.
- Place the buttercream into a piping bag with a medium star tip and frost the cooled cake. Start piping swirls from the bottom and work your way in the back. When decorating the head, change the star tip to small size.
- Decorate the eyes with chocolate chips, and a pecan nut can serve as nose. Use more edible decoration to make lamb cake even more festive.
Notes
Storing : The cake can be stored in an airtight container in the refrigerator for up to 3–4 days. However, keep in mind that the cream cheese frosting may become soft and slightly runny after being refrigerated.
Freezing: The cake can also be frozen for up to 2–3 months. Wrap it tightly in plastic wrap and then in foil, and place it in a freezer-safe container. When you're ready to enjoy the cake, remove it from the freezer and let it thaw at room temperature for a few hours before serving.