Chloe Cakes
From keni 13 years ago
- 1 hour to make
- Serves 12
What started as a half hearted challenge through a Twinkie discussion with my boyfriend, my 5 year old niece and I decided to go one better! We played...errr...worked.... together on all 3 components to recreate Raspberry Zingers! Read more They turned out really well, though the cake portion are a bit more dense than the original and the raspberry flavor a bit more intense. :) We did use a multi-welled mini loaf pan but they could be made in cupcake form, too. See less
Ingredients
For Sponge Cake
- 1 cup flour shopping list
- 1 cup granulated sugar shopping list
- 1/2 teaspoon salt shopping list
- 4 eggs, separated shopping list
- 1t cream of tartar shopping list
- 2T tonic or seltzer water, unflavored shopping list
- 1 teaspoon vanilla shopping list
- juice from 1/2 lemon shopping list
For Cream Filling
- (this does contain raw egg whites, so if there is any concern, just use jarred marshmallow fluff) shopping list
- 2 egg whites shopping list
- 1 cup light corn syrup shopping list
- 1/8t salt shopping list
- 1 cup powdered sugar shopping list
- 2t vanilla shopping list
For Raspberry coconut Coating
- 4oz red raspberry all fruit preserve spread shopping list
- 1 bag grated, sweetened coconut shopping list
- 2-3T water shopping list
How to make it
For Cakes
- In bowl of electric mixer, beat egg whites and cream of tartar on medium high/high speed, until foamy, about 5 minutes.
- Add 1/2 cup powdered sugar, slowly, and continue to beat until mixture is stiff and shiny in appearance, about 5 more minutes.
- Carefully remove mixture to glass bowl and set aside.
- In same mixing bowl, beat egg yolks, tonic, vanilla and lemon juice until well combined.
- Slowly add remaining sugar, flour and salt and continue to mix until combined and smooth.
- Carefully fold into egg whites
- Immediately spoon into greased cake molds. See Photo
- Bake at 350 for about 15 minutes, until edges are lightly browned but cake is still slightly "springy" to the touch. See Photo
- Remove from oven and let cool about 10 minutes.
- Remove from pans and allow to fully cool
For Cream Filling
- In electric mixer, beat egg whites, corn syrup and salt for about 5-7 minutes, until thick and about doubled in volume.
- Lower speed and slowly add sugar, allowing to blend as you go.
- Add vanilla and mix until just combined.
- Mixture should be sticky and very thick See Photo
- Set aside and cool, but no need to refrigerate if you can use it within 30 minutes or so.
For Raspberry Coconut Coating
- In medium glass bowl, combine preserves with water and stir well.
- Heat in microwave for about 45 seconds, just to thin mixture out.
- Add coconut and stir to coat and combine. Add a bit more water, if needed, for desired consistency. Mixture should be thick enough to spread with a knife and stick on cakes.
To Assemble Cakes
- Using a piping bag and large piping tip(you can also use an inexpensive condiment bottle, with the tip cut down to make the hole larger) poke tip into bottom of cakes to just over halfway through and gently and slowly squeeze, allowing the filling to find holes to fill.
- Carefully remove tip and repeat to do this in two spots on each cake.
- Set cakes upside down on wire rack, while finishing the rest of them. A bit of filling will escape from the holes, but that's okay! See Photo
- Use a knife to spread raspberry coating over surface of each cake.
- Let rest at least 30 minutes so that the coating will set and also help moisten the cakes.
vanel
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" It was excellent "