Middy's Easter Lamb Cake

(by Buffy Shutt)

2 1/4 c. flour

2 1/2 t. baking powder

1/2 t. salt

1 1/4 c. sugar

1/2 c. butter

1 c. milk

1 t. vanilla extract

4 egg whites

Preheat oven to 375 F.

Coat lamb mold with vegetable oil, let stand, and wipe clean.

Butter and flour mold, taking care to get into all areas: ears, eyes, and haunches.

Sift flour, then sift again, adding baking powder and salt. Set aside.

Beat butter and sugar together until fluffy.

Add vanilla extract to milk.

Add flour mixture to butter and sugar, alternating with milk.

Beat egg whites until soft peaks form.

Fold in about a third of egg whites, and then add remaining whites.

Fill face side of the mold, using a wooden spoon to ease batter in and eliminate air pockets.

Place lid on mold and use kitchen twine to secure the two sides.

Put mold on a cookie sheet and bake for about 1 hour, until a toothpick comes out clean.

Cool on a rack for at least 15 minutes (don't rush this part).

Remove top and mold and cool for another 5 - 10 minutes.

Remove the rest of mold and cool completely.

Decorate with white frosting, shredded sweetened coconut, raisins, and maraschino cherry.

(Read A Pianist in the Kitchen, the story that accompanies this recipe.)