Table of Contents
Place the back half of the lamb cake mold on top. Place the mold on a lipped baking sheet. Bake at 350 degrees for 60-70 minutes, until the back half of the mold lifts off easily, the cake is golden brown, and a toothpick in the center of the cake tests clean. Take back half of mold off the cake.
If anyone is looking for an older cast iron lamb mold….check on Ebay……..there’s a lot of them there. Hi, I inherited my mother’s lamb cake mold. I remember her struggling with the head and ears too,she used toothpicks also to keep it together.
I have my mothers cast iron pan and I wish I had paid attention when she baked the lamb cake, I only showed up when it was time for frosting. I could not get the lamb cake to rise into the back of the pan either…so I bake the halves separately and glue them together with frosting.
Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to bottom half of mold (the bottom half is the face of the lamb).
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