Ingredients (10) :
Cake:
4dl cake flour or (4 dl wheat flour - 4tbsp wheat flour + 4 tbsp cornstarch)
2 dl sugar
0.5 tbsp baking powder
0.5 tsp salt
0.25 tsp baking soda
110g butter (room temperature)
1 dl buttermilk or (1dl milk + 1tsp fresh lemon juice)
1 tbsp oil
3 egg yolks
2 egg whites
2 tsp vanilla extract
Filling:
1 egg white
0.5 dl sugar
0.25 tsp cream of tartar
110 g unsalted butter (room temperature)
0.5 tbsp vanilla extract
How to:
Cake:
Turn the oven to 160 C.
Whisk together all the dry ingredients. Add butter, buttermilk and oil, beat until smooth. Add egg yolks and vanilla and beat again until smooth and light.
In a separate bowl, whip egg whites to stiff peaks, then fold it into the batter. Fill the mold ⅔ way and bake in the oven for about 20 minutes. Let them cool down completely.
Filling:
Combine egg whites and sugar, whip until white and start to thicken. Add butter, 1 tbsp at a time until super thick and light. Lastly add vanilla.
Pipe into the twinkies by making 3 insertions from the bottom.
Recipe: BA Test Kitchen - Pastry Chef Attempts to make gourmet twinkie