Twinkies

VANILLA SNACK CAKES - "Twinkies"
from Real Snacks by Lara Ferroni

3/4 cup white spelt or all purpose flour (or gluten free all purpose baking mix)
1/4 cup ground millet or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup cane sugar
2 tablespoons honey
1/4 cup water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about  cup) of Snack Cake Creme (see below)

Preheat the oven to 350 and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4 ounce loaf pans. Or make your own molds out of foil...nope. Not happening.

Sift the spelt flour, found millet flour, baking powder and salt together and set aside.
In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes.
Transfer the beaten egg whites to a clean bowl and set aside.

In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.

Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden about 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the snack cake creme.

To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bg fitted with a Bismarck (#230) tip or a very small star shaped tip to fill the cake with the creme.

SNACK CAKE CREME
makes about 1 cup

2 tablespoons white spelt or ground millet flour
1/2 cup milk
1/2 cup cane sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, cut into pieces
4 tablespoons coconut oil
dash of salt

Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.