Ingredientes para Twinkie Cake
- Cake Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 2/3 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Water
- 1 (11 ounce) jar marshmallow creme
- 2 cups powdered sugar
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Cómo preparar Twinkie Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together 2 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, cream together 1 cup softened butter and 1 2/3 cups granulated sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- In a separate bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add the remaining 2/3 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
- Gently fold the meringue into the cake batter until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Make the Twinkie Filling:** In a small bowl, dissolve 1/2 teaspoon salt in 1 tablespoon hot water. Set aside to cool.
- In a medium bowl, beat together 1 (11 ounce) jar marshmallow creme, 1/2 cup softened butter, and 2 cups powdered sugar with an electric mixer until light and fluffy.
- Add the cooled salt solution to the filling and beat until smooth.
- Once the cakes are completely cool, frost one layer with the Twinkie filling and top with the second layer.
- Frost the entire cake with remaining filling. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
333g
Fat
49g
Carbs
47g
