Now That’s a Twinkie

twinkie

I hear that twinkies can last through a nuclear war.  You don’t have to worry about that with this recipe. This one will be eaten before you can can say “nuclear war”.

INGREDIENTS

Cake

1 cup unsalted butter at room temperature

1 3/4 cups granulated sugar

2 large eggs

2 large yolks (save the 2 whites for filling, below)

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon fine sea salt or table salt

2 1/2 cups all-purpose flour

1 cup buttermilk

Filling

2 large egg whites

2/3 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, scraping down bowl between each, and then yolks. Add vanilla. Sprinkle batter with salt and baking powder and mix briefly to combine. Add about 1/3 of flour, mix to combine, then half of buttermilk, mixing again just to combine, repeating with next 1/3 of flour, remaining buttermilk then remaining flour.

Dollop batter into prepared pan and spread so that the top is smooth. Bake for 40 to 45 minutes, or until toothpick inserted into cake comes out batter-free. Let cool in pan on wire rack for 10 minutes, then invert onto rack and let cool absolutely completely.

When cake is completely and totally cool, invert it again. If your cake had domed quite a bit in the oven, you can use a serrated knife to level it a little. Then, using a melon baller small spoon or paring knife, scoop out several mounds of cake through the underside, being sure not to cut through top or sides of cake. 8 sections should be perfect.

Filling: Combine egg whites, sugar and cream of tartar in a heatproof bowl and place this over a pot of gently simmering water. Whisk constantly until sugar dissolves and whites are lukewarm to touch, about 3 minutes. Remove bowl from simmering water and use an electric mixer to beat with a whisk attachment on low speed, gradually increasing to high, until stiff, glossy peaks form, about 4 to 7 minutes. Add vanilla and mix to combine.

Scoop filling into a large piping bag fitted with a large, round tip or plastic bag with the corner cut off and fill the indentations of the cake. Center your cake platter over the cake and invert your filled cake back onto it. If desired, dust lightly with powdered sugar before serving.

I got the recipe here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s