It’s the Lambie-est time of the year!!!! This year I decided to go all out and make a cake I’ve always wanted to try.
This is Golden Orange Lamb Cake!
AuthorRetroRuth
From Maid of Scandinavia Mail Box News
Tested Recipe!
[cooked-sharing]
Cream butter and sugar until light and fluffy. Add the slightly beat egg yolks and whole egg and continue beating until thoroughly blended. Sift the flour, measure, add baking powder and salt and sift again. Add the flour mixture alternately with the orange juice, beginning and ending with the dry ingredients.
Preheat oven to 325 degrees. Prepare a 3D lamb or rabbit or egg pan. Fill pan and place supports. Secure pan shut and place in oven. Bake for 50 or 60 minutes, or until cake is done. Remove from oven and allow to cool. Frost with Golden Frosting.
Cream shortening and butter until light and fluffy. Add the egg yolk (or an extra tablespoon of butter and milk) and orange rind and blend well. Add the sifted confectioner's sugar and orange juice alternately while beating constantly. Mix until well-blended and fluffy.
Ingredients
Directions
Cream butter and sugar until light and fluffy. Add the slightly beat egg yolks and whole egg and continue beating until thoroughly blended. Sift the flour, measure, add baking powder and salt and sift again. Add the flour mixture alternately with the orange juice, beginning and ending with the dry ingredients.
Preheat oven to 325 degrees. Prepare a 3D lamb or rabbit or egg pan. Fill pan and place supports. Secure pan shut and place in oven. Bake for 50 or 60 minutes, or until cake is done. Remove from oven and allow to cool. Frost with Golden Frosting.
Cream shortening and butter until light and fluffy. Add the egg yolk (or an extra tablespoon of butter and milk) and orange rind and blend well. Add the sifted confectioner's sugar and orange juice alternately while beating constantly. Mix until well-blended and fluffy.
Notes
If you are new to lamb cakes, make sure you check out my pan preparation tutorial here , or you can see the new this year video tutorial here on YouTube! As you can see from the little hands in the video, I was assisted by the lovely Alex. She had off of school this week for spring break, and by Thursday we were running out of things to do. Luckily, there are always vintage recipes to test.
This recipe calls for orange-flavoring, and insists that you can use Tang or other orange drink as flavoring. But I wanted to give this cake a fighting chance, so I used fresh-squeezed orange juice and grated orange rind.
This was Alex’s first attempt at separating eggs, and I think she did pretty well!
A very pretty golden batter!
We were filming at the same time that we were making this recipe, so if you want to see this pan being prepped and filled it’s all on the video.
Only a small amount of sticking. I’d call that a win!!!
Both kids were pretty darn excited when the colored mini marshmallows came out. I thought they would be a good touch for a pastel lamb.
Also, since I didn’t use an egg yolk in the frosting recipe, I used a couple of drops of orange food coloring for color.
“Sooo….I’m guessing it’s good.”
“Mphf.”
“I need something for the notes over here.”
“So…orange.”
The Verdict: Delicious
From The Tasting Notes –
So, this was a total win. It was a moist, orange-filled win. The cake worked well in the mold and it had an excellent, refreshing real orange flavor. The frosting was sweet, but not overly so and also was a good level of orange. I think it worked fine without the egg yolk, but if you have access to pasteurized eggs in the shell or can do your own, then go for the yolk in the frosting. The only drawback to this cake was that it did not stay fresh for very long. I suggest making this cake as close to serving time as you are able to and trying to consume it all on the first day because it goes stale very quickly. By day two it was stale, and by day four it was basically inedible.
Make sure to send it pictures of your lamb cakes for the 2019 Lamb Cake Gallery and Random Drawing!!!
You can see all the info for the Gallery and submission rules here in this post.
If you have any questions or concerns about lamb cake making, feel free to contact me or leave a comment below! Lamb on!!
This sounds delicious! We are definitely making it! Love Tom’s Gumball shirt 😀
I might make this for my MIL’s birthday this year. She LOVES orange-flavored cake! In past years, I’ve done a layer cake with two chocolate layers and one orange layer, but this looks orange-a-licious!
Do you freeze your cakes before frosting? I stumbled onto you and I have not even completed your 8 lamb cakes posts. It’s sweet to see you have continued this tradition with your family expansion over the years.
I already sent your posts to 3 folks I know who have done this cake and have the mod.
I do not because I do not like the taste of cake after it’s been frozen, but I imagine if you did it so only the top layer is frozen it would probably be fine.
So glad you like the blog! Lamb cakes are a passion of mine, so thank you for spreading the good word! 🙂
Thank you!
I stumbled across your site thanks to a link to another site via Atlas Obscura. I’ve taken over most of the household baking over the past year or so (almost entirely from scratch), I like different/uncommon recipes, and my wife collects vintage cookbooks so I’m very eager to try some of your recipes. The Black Magic Cake mentioned in the Collectors Weekly article is the main thing that drew me here, but this orange lamb cake sounds delicious.
Welcome, Scott! Hope you enjoy the blog. 🙂 The Black Magic Cake is really delicious!
you must have sooo many cakes to look at …no update this week
I love orange cake! I’m thinking I’ll have to make this later in a 8×8 pan.
Have you thought of doing a vintage packed lunches series? I am making my own sack lunches in a vintage metal lunchbox, and I’ve been trying to make my take to work lunch more 1950s.