Sunday, February 7, 2010

Homemade Twinkies

The idea of ingesting something that could theoretically survive a nuclear winter is a little unnerving, but when a friend requested 'homemade Twinkies' for his birthday cake, I had to do it. Probably should not have used whole wheat flour. But then we wouldn't have laughed as hard as we did. The marscarpone cream was tasty.

6 eggs
3/4 cup sugar
1-3/4 cup cake flour
1/2 tsp. kosher salt

Preheat oven to 375°F. Coat 6 mini loaf pans with pan spray. Combine eggs and sugar in a large bowl. Set the
bowl over a pot of simmering water, and whisk it continuously until the eggs are warmed and sugar is dissolved. Remove from heat and continue whisking until thick, foamy and pale yellow.
Sift flour and salt over eggs all at once, and fold together, being careful not to deflate. Transfer batter to prepared pans, filling 3/4 full. Bake until golden brown and firm, about 15-20 minutes. Cool cakes 10 minutes, and while still warm, invert to remove from pan. Brush each cake with simple syrup, then cool completely.

The cream filling...
1-1/2 sticks butter, softened
2 T vanilla extract
3-1/2 cups powdered sugar, sifted
1/4] cup heavy whipping cream
Marscarpone cream

Cream butter in a large bowl with a sturdy spoon or electric mixer until smooth and lump free. Add vanilla. Slowly add half the powdered sugar, beating until light and fluffy. Add half the cream, and mix well. Add the remaining sugar and marscarpone. Beat until fluffy. Makes about 5 cups.

2 comments:

  1. You said you made this with wheat flour; did you change the recipe to the above to use cake flour instead?

    ReplyDelete
  2. My bad. No that was the recipe I used, but I didn't have cake flour; I used white whole wheat...much to the amusement of my guests. But should you attempt it, definitely use the cake flour! ;)

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