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.
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S'mores Road Dogg
[email protected]These cakes are so versatile! You can add any flavorings or mix-ins that you like. I've made them with chocolate chips, nuts, fruits, and even spices.
Klaar Vir
[email protected]I'm not a big fan of vanilla, so I added some lemon zest to the batter. The lemon zest added a nice brightness to the cakes.
Jasmine Jasmin
[email protected]These cakes are a great way to use up overripe bananas. I added a mashed banana to the batter and they turned out moist and delicious.
Naresh Pandit
[email protected]I made these cakes in a mini muffin tin and they were perfect for a party. They were so cute and everyone loved them.
Alpha Nyazuna
[email protected]These cakes are a great way to use up leftover buttermilk. I always have buttermilk leftover from making pancakes or waffles, and these cakes are a great way to use it up.
havek havek
[email protected]I made these cakes gluten-free by using gluten-free flour. They turned out just as good as the regular version.
Katlyn Gates
[email protected]I added some chocolate chips to the batter and they turned out great! The chocolate chips added a nice sweetness and richness to the cakes.
tina herrera
[email protected]I love that these cakes can be made in a muffin tin. It makes them perfect for grab-and-go snacks or lunchbox treats.
Levi Michael
[email protected]These cakes are so easy to make, even my kids can help. They're also a great way to use up leftover cake mix.
Somi Awan
[email protected]I made these cakes for a bake sale and they were a huge success! Everyone loved them. I'll definitely be making them again for my next bake sale.
Rohan Miha
[email protected]These vanilla snack cakes were a hit with my family! They were so moist and fluffy, and the vanilla flavor was perfect. I'll definitely be making these again.