Friday, 3 May 2013
Soft outside, Creamy inside.
Recipe
for Twinkies
Ingredients
For Cake:
(1) Cake Mix- 15 ounce
(2) Egg Whites- 4
(3) Water- ⅔ cup
(2) Egg Whites- 4
(3) Water- ⅔ cup
For Filling:
(1) Hot water- 2 teaspoons
(2) Salt- ¼ teaspoon
(3) Marshmallow cream- 2 cups
(4) Vegetable shortening- ½ cups
(5) Powdered sugar- ⅓ cup
(6) Vanilla extract- ½ teaspoon
(2) Salt- ¼ teaspoon
(3) Marshmallow cream- 2 cups
(4) Vegetable shortening- ½ cups
(5) Powdered sugar- ⅓ cup
(6) Vanilla extract- ½ teaspoon
Method
For Cake:
(1) Preheat
the oven at 180 Degree Celsius, then in a bowl beat the egg whites and set
aside. In a large bowl mix the cake mix and water and whisk in nicely for 2
minutes then add the egg whites and mix it nicely till gets blended.
(2) Put the
batter in the Cream Canoe Pans (If you don’t have Cream Canoe Pans then you can
make your own with aluminium foils as those shape). Bake the batter for 30
minutes and then remove the cake from the moulds and allow it to cool.
 |
| Cream Canoe Pans |
For Filing:
(1) In a
bowl, stir hot water and salt till gets dissolved. In another big bowl add
sugar, marshmallow cream, vegetable shortening, and vanilla extract and beat it
nicely till gets creamy and fluffy and then add salt and again mix it nicely.
(2) With the
help of tooth pick and make two holes with it and poke around to make space for
filling inside, Use a cake decorating cream bag to fill the frosting inside the
cake (don’t fill excess of cream or cake may get crack.
Twinkies is
ready!
