Pay no attention to those who say this is a dry, flavor-less cake. They just didn't get it right. You can't disregard sifting, nor forget the vanilla. You must beat the butter and sugar until LIGHT and fluffy. Respect the egg whites, and don't get them too stiff. Fold carefully, and don't over-bake.
All that said, Lamb cakes are a tradition in my family for birthdays. I have always been a little dissatisfied with the heirloom recipe that my mother gave me along with my grandmother's 1900 era lamb mold (with no vents). I made this today, and the ears over-baked a bit, which was probably my fault. Aside from that, it was great. The cake is has a home made angel food flavor. If you don't care for that, by all means consider adding some of the flavorings suggested.
I used the recipe to make a 13x9 base upon which the lamb rests...it's not enough cake for a large family on its own. It's absolutely perfect for my granddaughter's first birthday!
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Pay no attention to those who say this is a dry, flavor-less cake. They just didn't get it...