TWINKLING GOOD VANILLA SNACK CAKES

Twinkling Good Vanilla Snack Cakes image

Got this recipe from King Arthur Flour and looks so good, like those twinkies from when I was a kid. Described as soft, springy and full of rich creamy white filling that will bring you right back to Saturday morning cartoons and school lunch boxes - without the chemical additives. These cakes won't last through a nuclear winter like the urban legend says, but are so good they will disappear in a twink of an eye. While I've ordered the special pan (called a canoe pan) to make them; at the bottom of the directions are tips to make them as cupcakes or for that really special treat as a Banana Split Snack. Finally made these and they went together easy and were a big hit at my DGS's birthday party.

Provided by Bonnie G 2

Categories Dessert

Time 45m

Yield 12-15 cakes, 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup cold water
7 egg yolks, unbeaten
1 teaspoon vanilla
7 egg whites, beaten very stiff
2 tablespoons unbleached all-purpose flour
1/2 cup milk
1/2 teaspoon vanilla
4 tablespoons salted butter
4 tablespoons shortening
1/2 cup granulated sugar
1 dash salt (optional)

Steps:

Preheat oven to 350. Spritz a snack cake pan with a light layer of cooking spray and set aside.
Place all ingredients except beaten egg whites into large mixing bowl. Beat until smooth.
Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold in, don't beat.
Fill each section of snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling.
Bake cakes in preheated oven for 8-12 minutes, until golden brown.
Remove pan from oven and let cool for 5 minutes.
Using flexible spatula, gently remove each cake and cool flad side down on rack until completely cool.
In meantime, prepare snack cake filling:.
in small saucepan cook flour and milk over medium heat until paste forms.
Stir constantly and do not allow mixture to brown.
Remove from heat and let cool 1 minute.
Add vanilla and stir until smooth.
Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
in bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
Use to fill snack cakes or cupcakes.
Filling will remain creamy; store at room temperature for 3-4 days.
To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
Gently insert tube into the underside of cake, about halfway through the cake.
Using gentle pressure, squeeze a small amount of filling into the cake.
You'll feel the cake expand under your fingers.
Do not overfill, or the cake will burst.
Repeat for a total of 3 times (differant areas) per cake.
Store cakes well covered at room temperature for up to 4 days.
TIPS:.
To make snack cakes as cupcakes, prepare cupcake pans with cooking spray. Baking time will increase to 15-18 minutes. Cool and fill as directed.
For Banana Split Snack Cakes - replace vanilla with 1 teaspoon bananan flavoring to taste.
Prepare batter and bake as directed.
Fill one section of cake with chocolate icing, one section with strawberry jam and one section with vanilla filling, or pineapple dessert topping. True banana split taste in a handy portable snack cake. Grab one and "split".