VANILLA SNACK CAKES
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake snacks, made with real, unprocessed dairy and eggs and whole-grain flours, won't last nearly as long as preservative-laden Twinkies, but you will almost certainly gobble them up in no time at all.
Provided by Lara Ferroni
Categories Dessert Bake Kid-Friendly Back to School Vanilla Honey snack snack week Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 large snack cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
- Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
- In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
- In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
- Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
- To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
- To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
- Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.
SNACK CAKE CRèME
Provided by Lara Ferroni
Categories Milk/Cream Dessert Quick & Easy Simmer Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield about 1 cup crème
Number Of Ingredients 7
Steps:
- Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
BREAKFAST CREAM CHEESE SNACK CAKE
GREAT with coffee! This snack cake has a smooth, flavorful texture. A wonderful item to have with fruit at breakfast or your morning break. Has a special cinnamon topping. Additions of 1/2 cup of blueberries or mini chocolate chips may be used. Quick to prepare!
Provided by Seasoned Cook
Categories < 60 Mins
Time 40m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla.
- Add flour, baking powder, baking soda and salt. Lightly mix in milk without beating or overstirring mixture.
- Pour into a 9 x 9 inch baking pan which has been greased.
- TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of cake.
- Bake in a 350 degree oven for 30 minutes. Cool and cut into squares.
- Enjoy!
VANILLA HEART-SHAPED CAKE WITH RASPBERRY-AND-CUSTARD-FILLING
For Valentine's Day, treat your sweethearts to this beautiful (and on-theme) layer cake. A homemade vanilla pastry cream and fresh raspberries are sandwiched between the layers and also used to artfully decorated on top, along with ethereal shredded coconut.
Provided by Martha Stewart
Categories Cake Recipes
Time 4h50m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Spread coconut in a single layer on a rimmed baking sheet and bake until dry but not browning, about 5 minutes. Remove from oven and let cool completely on sheet.
- Increase oven temperature to 350°F. Butter a 10-by-2-inch heart-shaped cake pan (see cook's note for product link). Line bottom with parchment, butter parchment, and dust with flour, tapping out excess. Stir together flour, baking powder, and salt. In a heatproof bowl set over (but not in) a pot of simmering water, whisk together eggs, sugar, and vanilla seeds until sugar has dissolved and mixture is warm. Remove from pot and beat on high speed until thick and pale, about 4 minutes. Add flour mixture; whisk just to combine. Add butter; whisk to combine. Add crème fraîche, milk, and vanilla extract; whisk to combine.
- Scrape batter into prepared pan, smooth top, and bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then invert onto rack, remove parchment, and let cool completely. Cake can be made ahead to this point, wrapped in plastic, and stored at room temperature up to 1 day.
- Whisk pastry cream to lighten, then whisk heavy cream to stiff peaks. Fold whipped cream into pastry cream. Using a serrated knife, split cake in half horizontally. Use a 4 1/2-to-5-inch heart-shaped cutter to cut out center of bottom layer. Spread a thin layer of cream mixture (about 1 cup) over other (uncut) layer, then arrange about 2 3/4 cups berries over cream, covering entire layer.
- Dollop about 1 1/2 cups more cream mixture over berries, spreading with an offset spatula to cover. Place cut-out layer on top, bottom-side up. Fill heart-shaped hollow with remaining cream mixture. Refrigerate at least 2 hours or, covered, up to 24 hours.
- Frost top and sides of cake with crème-fraîche whipped cream. Sprinkle border with coconut. Arrange remaining 1 1/4 cups berries over cream mixture in heart-shaped hollow. Refrigerate at least 1 hour or, covered, up to 8 hours.
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