Post by al on Oct 14, 2024 11:26:30 GMT -5
Have mixed feelings about posting this recipe, but as my daughter wanted it, figured I’d post it. I have never been happy with the finished product, it sold, the, members loved it. The Chef’s wife got me a twinkie cake pan as a gag gift (pay back I guess for the Christmas gifts I would send their daughter, which included a fart piano, the complete “Walter the farting dog” book series, a 3d MC Escher book, a rock tumbler, his wife grew to fear my gifts.) Anyway, I was never happy with the cake; to me it was “more cake than Twinkie”. I didn’t post a filling recipe, I used to make a pastry cream, the flavors included, strawberry, margarita, chocolate, screwdriver, jalapeno. I’m thinking cool whip should work.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cake flour
4 tablespoons unsalted butter (2 oz)
1/4 cup AP flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, whole
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon teaspoon vanilla extract
5 each large eggs room temperature
Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
Whisk the flours, baking powder, and salt together in a bowl.
In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
Separate the eggs, and reserving the yolks. Whip the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks
transfer the meringue into a large bowl, beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed til very thick and a pale lemon color, add the meringue to the yolks, but do not mix.
Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds til blended but not thoroughly combined, remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed.
Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
remove each cake from mold. Using the end of a chopstick, poke three holes in the bottom of each cake, wiggle the tip of the chopstick around quite a bit to make room for the filling
Anyway, I was never happy with the cake; to me it was “more cake than Twinkie”. I didn’t post a filling recipe, I used to make a basic pastry cream, I’m thinking cool whip should work.
NOTE: we tempura battered and fried these things.
NOTE: twinkie pans can be found on Amazon
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cake flour
4 tablespoons unsalted butter (2 oz)
1/4 cup AP flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk, whole
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon teaspoon vanilla extract
5 each large eggs room temperature
Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position.
Whisk the flours, baking powder, and salt together in a bowl.
In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat add the vanilla. Cover to keep warm.
Separate the eggs, and reserving the yolks. Whip the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks
transfer the meringue into a large bowl, beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed til very thick and a pale lemon color, add the meringue to the yolks, but do not mix.
Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds til blended but not thoroughly combined, remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed.
Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
remove each cake from mold. Using the end of a chopstick, poke three holes in the bottom of each cake, wiggle the tip of the chopstick around quite a bit to make room for the filling
Anyway, I was never happy with the cake; to me it was “more cake than Twinkie”. I didn’t post a filling recipe, I used to make a basic pastry cream, I’m thinking cool whip should work.
NOTE: we tempura battered and fried these things.
NOTE: twinkie pans can be found on Amazon