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Twinkling Good Vanilla Snack Cakes

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Twinkling Good Vanilla Snack Cakes

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Twinkling Good Vanilla Snack Cakes Recipe Twinkling Good Vanilla Snack Cakes Recipe

Remember those golden vanilla snack cakes from when you were a kid? Soft, springy and full of rich creamy white filling. Well, these snack cakes 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, they are so good they will disappear in a twink of the eye!

To make these cakes into cupcakes, complete with a colorful sugar garnish, follow our step-by-step photos for Twinkling Good Cupcakes.

At a glance

Prep
Bake
Total
Yield
12-15 filled cakes OR about 24 filled cupcakes

Ingredients

Vanilla Snack Cakes

  • 2 cups King Arthur Unbleached Cake Flour Blend
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup cold water
  • 7 unbeaten egg yolks
  • 1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla
  • 7 egg whites, beaten very stiff

Snack Cake Filling

  • 2 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 4 tablespoons salted butter
  • 4 tablespoons shortening
  • 1/2 cup granulated sugar
  • dash of salt (optional)

Vanilla Snack Cakes

  • 8 1/2 ounces King Arthur Unbleached Cake Flour Blend
  • 10 1/2 ounces granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 1/2 ounces vegetable oil
  • 6 ounces cold water
  • 7 unbeaten egg yolks
  • 1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla
  • 7 egg whites, beaten very stiff

Snack Cake Filling

  • 2 tablespoon King Arthur Unbleached All-Purpose Flour
  • 4 ounces milk
  • 1/2 teaspoon vanilla
  • 2 ounces salted butter
  • 1 1/2 ounces shortening
  • 3 1/2 ounces granulated sugar
  • dash of salt (optional)

Vanilla Snack Cakes

  • 241g King Arthur Unbleached Cake Flour Blend
  • 298g granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 99g vegetable oil
  • 170g cold water
  • 7 unbeaten egg yolks
  • 1 teaspoon Princess Cake and Cookie Flavoring for true snack cake taste OR 1 teaspoon vanilla
  • 7 egg whites, beaten very stiff

Snack Cake Filling

  • 2 tablespoon King Arthur Unbleached All-Purpose Flour
  • 113g milk
  • 1/2 teaspoon vanilla
  • 57g salted butter
  • 43g shortening
  • 99g granulated sugar
  • dash of salt (optional)

Instructions

  1. Preheat the oven to 350°F. Spritz a filled cake pan (aka cream canoe pan) with a light layer of cooking spray. Set aside.
  2. Place all ingredients except beaten egg whites into a large mixing bowl. Beat until smooth.
  3. Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold, don’t beat.
  4. Fill each section of the snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling. Bake the cakes in a preheated oven for 8-12 minutes, until golden brown.
  5. Remove the pan from the oven and let cool for 5 minutes. Using a flexible spatula, gentle remove each cake and cool flat side down on a rack until completely cool. In the meantime, prepare the snack cake filling.
  6. In a small saucepan cook flour and milk over medium heat until a 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.
  7. In the bowl of your 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 3-4 days.
  8. To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with a round pastry tube, or use filling tool included with snack cake (cream canoe) pan. Gently insert the tube into the underside of the 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 per cake. Store cakes well covered at room temperature for up to 4 days.
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