Home-made Cream-Filled Twinkies™ Guilt-Free
Dec. 27, 2011 10:35 pm
Updated: Dec. 28, 2011 12:08 pm
A comment to Mike Harvey about Binky the Polar Bear...
Of course, we Alaskans would never allow Binky to be put down! It definitely wasn't his fault. And besides, anyone who is willing to squeeze through/around/vault over three barriers deserve a "reward" for his or her efforts -- which definitely happened.
She's lucky she didn't bleed to death. Up here, Humans are NOT at the top of the food chain, something you need to keep in mind. Also, we detest people who don't take responsibility for their actions. Our usual reaction? Just like Jeff Foxworthy quoted
once: "Bet you won't do that again..."
Smitty, my very good friend and head zookeeper, actually was interviewed by an Australian reporter not long after the attack, and strangely enough, no one demanded that Binky go for the "Big Snuff". Glad they saw it our way, too.
OH!!! Someone actually filmed the attack -- check out YouTube!!
Today, I logged on a new recipe variation -- Glorious Cream-Filled Sponge Cakes!! My first one was when I was living in Amish Country -- that was incredible!! Over a week ago, I was web-surfing and came across a really cool baking supply company:
This place has bakeware I've never seen before! As well as some really tasty fillings available. And here is the gem of a cake pan I found...
This only cost $24.99 plus shipping and applicable sales tax. And, yes, the syringe and decorating tips/nozzles come with it, too!
I filled these cakes with home-make lemon filling reminiscent of the filling in lemon meringue pies, a wonderful vanilla-bean-scented pastry cream, and this to-die-for dark chocolate cake & truffle filling with butter cookie pieces (also from Pastry Chef Central).
Here's the recipe:
Glorious Cream-Filled Sponge Cakes (inspired by Twinkies™)
Original Recipe Yield
12 individual filled cakes
- Instead of making this a cake, I made my own version of Twinkies™ -- and these were glorious!!
- 6 large eggs
- 1 cup superfine white sugar (NO substitution with alternative sweeteners!)
- 1/4 cup water
- 1 Tablespoon Mexican Vanilla or 1 teaspoon of vanilla bean paste.
- 1 cup King Arthur cake flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Filling options:
- Pastry cream filling
- Stabilized whipped cream (heavy cream + French Vanilla instant pudding)
- Chocolate ganache or dark chocolate cake & truffle filling with butter cookie pieces
- Almond Schmear (can be found at Pastry Chef Central or King Arthur Flour)
- Chestnut paste mixed with pastry cream
- Pistachio paste mixed with pastry cream
- Fruit-flavored or caramel or creme de leche fillings.
- Citrus-flavored home-made filling (think lemon meringue pie)
- Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla. Beat in flour.
- In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
- Grease pan per manufacturer's instructions. Pour batter into a cream canoe pan (or any pan that makes individual sponge cakes that resembles Twinkies™). Bake at 325 degrees F (165 degrees C) for
thirty minutes, or until done. Do NOT allow these cakes to burn!
- Allow cakes to cool completely, then remove from the pan.
- Fill with filling of your choice with a filling syringe. I sprinkled them lightly with powdered sugar that has had a few vanilla beans living with it.
- Serve... if you are willing to share. Prepare to be amazed. I certainly was...
Man!!! This is my all-time favorite dessert made by me now!! And this is going to be my new specialty for my tea party catering business! I might even consider small cupcakes for tea -- I doubt I could be satisfied with just one filling flavor...
PS: Why do I call this guilt-free? No embalming fluid. Well, how else does the real Twinkie™ survive spoilage for over twenty-five years?