Best Vanilla Snack Cakes Recipes
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.
TWINKLING GOOD VANILLA SNACK CAKES
Got this recipe from King Arthur Flour and looks so good, like those twinkies from when I was a kid. Described as soft, springy and full of rich creamy white filling that will bring you right back to Saturday morning cartoons and school lunch boxes - without the chemical additives. These cakes won't last through a nuclear winter like the urban legend says, but are so good they will disappear in a twink of an eye. While I've ordered the special pan (called a canoe pan) to make them; at the bottom of the directions are tips to make them as cupcakes or for that really special treat as a Banana Split Snack. Finally made these and they went together easy and were a big hit at my DGS's birthday party.
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 12-15 cakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Spritz a snack cake pan with a light layer of cooking spray and set aside.
- Place all ingredients except beaten egg whites into large mixing bowl. Beat until smooth.
- Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold in, don't beat.
- Fill each section of snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling.
- Bake cakes in preheated oven for 8-12 minutes, until golden brown.
- Remove pan from oven and let cool for 5 minutes.
- Using flexible spatula, gently remove each cake and cool flad side down on rack until completely cool.
- In meantime, prepare snack cake filling:.
- in small saucepan cook flour and milk over medium heat until paste forms.
- Stir constantly and do not allow mixture to brown.
- Remove from heat and let cool 1 minute.
- Add vanilla and stir until smooth.
- Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
- in bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
- Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
- Use to fill snack cakes or cupcakes.
- Filling will remain creamy; store at room temperature for 3-4 days.
- To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
- Gently insert tube into the underside of cake, about halfway through the cake.
- Using gentle pressure, squeeze a small amount of filling into the cake.
- You'll feel the cake expand under your fingers.
- Do not overfill, or the cake will burst.
- Repeat for a total of 3 times (differant areas) per cake.
- Store cakes well covered at room temperature for up to 4 days.
- TIPS:.
- To make snack cakes as cupcakes, prepare cupcake pans with cooking spray. Baking time will increase to 15-18 minutes. Cool and fill as directed.
- For Banana Split Snack Cakes - replace vanilla with 1 teaspoon bananan flavoring to taste.
- Prepare batter and bake as directed.
- Fill one section of cake with chocolate icing, one section with strawberry jam and one section with vanilla filling, or pineapple dessert topping. True banana split taste in a handy portable snack cake. Grab one and "split".
Nutrition Facts : Calories 414.8, Fat 20.2, SaturatedFat 5.8, Cholesterol 121.7, Sodium 353.9, Carbohydrate 53.2, Fiber 0.4, Sugar 33.6, Protein 5.9
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