Skip to main content

Twinkie Fail II

By

For those of you who have followed my Twinkie saga, I had grand plans for my attempt this year - I purchased a cream canoe baking pan with filling injector; I thought about doing a trio of Twinkies with various cakes and fillings; I even toyed with the idea of making a DIY Twinkie dessert table for some added fun. 

All of that went by the wayside as my afternoon waned and the guests were arriving shortly.  Oh, and I still didn't have cake flour.  So, I bit the bullet and made a chestnut flour sponge cake. 


First Kevin unsuccessfully attempted to inject the chestnut Twinkie with whipped cream.  Then he took a bite and chewed and chewed and chewed...and asked for a glass of milk.  Okay, maybe the raw sugar and chestnut flour made it a wee-bit heartier than a real Twinkie.  Maybe more than a wee-bit. 

So we sliced the Twinkie into thick coins and topped them with a dollop of whipped cream.  As an amuse-bouche, it worked well, but it definitely wasn't a Twinkie.


Thankfully I discovered that his flippant claim of Twinkie as his favorite cake was a complete fabrication.  So I do not have to attempt a Twinkie for a third time, next year, and no one else has to suffer through that said attempt!  There is a god.

Still, as a small bite, the chestnut flour sponge cake was actually quite tasty.

Ingredients

  • 6 eggs

  • 3/4 C raw organic sugar

  • 1-3/4 C chestnut flour

  • 1/2 t pink Himalaya salt

  • 1 t pure vanilla extract
  • Also needed: canola oil, cream canoe baking pan, filling injector, whipped cream for filling 

    • Procedure
    Preheat oven to 375°F. Coat the cream canoe hollows with canola oil. 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 each hollow about 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.
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    By
    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
    5 comments
    Read more

    Homemade Lorna Doone Cookies #SundayFunday

    By
    Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
    6 comments
    Read more

    Quick Pickled Red Onions and Radishes

    By
    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
    1 comment
    Read more