Vanilla Snack Cakes

Name: Vanilla Snack Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 30 grams 1/4 cup ground millet or cake flour; 66 grams 1/3 cup cane sugar; 4 egg whites; 4 egg yolks; 2 Tbsps honey; 237 milliliters batch (about Snack Cake Crème; 2 Tbsps safflower oil; 1 teaspoons salt; 90 grams 3/4 cup white spelt or all-purpose flour; 1 teaspoon vanilla extract; 57 grams 1/4 cup water

Vanilla Snack Cakes might be just the dessert you are searching for. This recipe serves 8. Watching your figure? This dairy free recipe has 183 calories, 5g of protein, and 6g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have safflower oil, water, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 350°F 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. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.

Equipment you will use

Aluminum Foil

Loaf Pan

Cake Form

Oven

Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.

Ingredients you will need

Baking Powder

Millet Flour

Spelt Flour

Salt

In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Transfer the beaten egg whites to a clean bowl and set aside.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute.

Ingredients you will need

Egg Yolk

Vanilla

Honey

Sugar

Water

Cooking Oil

Equipment you will use

Blender

Bowl

Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of thebeaten egg whites; once the first half is fully incorporated, fold in the second half.

Ingredients you will need

Egg Whites

All Purpose Flour

Pour the batter into the prepared molds, filling them 2/3 of the way full.

Bake until golden, 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 Crème.

Equipment you will use

Wire Rack

Oven

Frying Pan

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 bag fitted with a Bismarck (#23

Equipment you will use

Chopsticks

Skewers

tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.

To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.

Ingredients you will need

Shredded Coconut