To say I was happy when this recipe for Homemade Cream-Filled Sponge Cakes was
published recently would be an understatement (it's my take on Twinkies® and Raspberry Zingers®).
It's the second of two recipes so far (Caroline's Firecrackers being the first, also a proud moment) and hopefully not the last. However,
I thought that since these little gems are a bit involved, visualizing it would be a good idea. You can catch the first post about these on my personal blog,
To start with, you need to make the "boats" for the cake batter to bake in. If you already have a "cream filled snack cake" pan, you can skip this step and save yourself quite
a bit of the time it takes to bake and assemble these. However, if you're like me and decide you can't have one of those fancy-shmancy pans because you would be making these entirely too often and can't afford that much flexibility in your waistline, you need
to make the boats.
To make said boats, use a piece of aluminum foil cut to about 14 inches. Fold in half lengthwise, then in half widthwise. Using a typical spice jar. Form the foil around the jar
by folding in the ends and folding down any excess foil to create a boat shape similar to a Twinkie®.
Once that is finished place boats in a 9 x 13 cake pan and spray with non-stick baking spray. Set aside while you blend the cake mix, eggs, water, oil, and instant pudding mix
together. Scoop cake mix into the boats – I believe the scoop size I used is 1.5 oz., but just fill about half full, using all the batter evenly among the 16 boats. Bake for about 11 to 15 minutes at 325.
While the cakes bake, prepare the filling by creaming together the butter, shortening, vanilla, and salt and then add the confectioner’s sugar, beating for about three minutes.
Once it all comes together, add the marshmallow cream and mix well.
Fill a pastry bag fitted with a round tip with the mixture and set aside until ready to fill the cakes.
When cakes test done, let them cool for about 10 minutes in the pan, and then remove them from the boats to cool completely. Once cooled, use a knife to slit the top (which will
become the bottom) of the cakes being careful not to cut all the way through and staying away from the very ends.
Using the pastry bag of filling, begin to push the filling into the cakes starting at the end farthest from you and slowly squeeze as you bring the bag closer to you, filling
the cavity of the cake with a good amount of cream.
If you are making the Twinkie® version of the cake, you’re done! But if you want the raspberry version, here are the final steps:
Bring two cups water to a boil, remove from heat, and stir in raspberry gelatin until dissolved. Pour mixture into a shallow dish and place in the refrigerator for about 15 minutes
or so. You want it to be thickened but not set. Prepare the coconut by placing in a food processor and pulsing until small crumbs are formed. Pour coconut into a shallow dish and mix with the cornstarch. You are looking for a crumbly texture with finer pieces
in it – the cornstarch helps make it more of a loose texture so that the cakes are evenly coated.
Take the filled cakes one at a time and roll them first in the gelatin mixture, and then in the coconut crumbs, coating completely each time. Place them on a wire cooling rack
to “cure” for about two hours.
And there you have it. These taste way better the next day or even two days out, if they last that long. Hope you enjoy them!