Homemade Cream-Filled Sponge Cakes

Homemade Cream-Filled Sponge Cakes

Elements

Unique recipe makes sixteen muffins Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • cooking spray

  • 1 cup water

  • three eggs

  • 1/three cup vegetable oil

  • 1 (18.25 ounce) field yellow cake combine

  • 1 (5.1 ounce) package deal on the spot vanilla pudding combine

  • 1/2 cup butter at room temperature

  • half cup shortening

  • 1 teaspoon vanilla extract

  • 1/four teaspoon salt

  • three cups confectioners’ sugar

  • 1 (7 ounce) jar marshmallow creme

  • 2 cups boiling water (optionally available)

  • 1 (three ounce) package deal raspberry-flavored Jell-O® combine (non-compulsory)

  • 2 cups flaked coconut (non-compulsory)

  • 2 tablespoons cornstarch, or as wanted (optionally available)

Examine All Add to Buying Record
  • PREP

    1 hr

  • COOK

    15 minutes

  • READY IN

    three hrs 15 minutes

Homemade Cream-Filled Sponge Cakes

Instructions

  1. Preheat an oven to 325 levels F (one hundred sixty five levels C).
  2. Minimize a 12×14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half once more widthwise.
  3. Wrap the foil partially round a spice jar lengthwise, bringing foil up across the jar and crushing the foil across the ends of the jar to make a ship-formed baking type about four inches lengthy, 2 1/2 inches tall, and 1 half inch broad. Repeat with 15 extra items of foil to make sixteen boat-formed baking types. Form the bottoms of the types to be barely flat so varieties can rise up.
  4. Spray the types with cooking spray, and place onto a baking sheet.
  5. Combine collectively 1 cup water, eggs, and vegetable oil in a bowl with an electrical mixer set on low velocity.
  6. Beat in yellow cake combine on medium velocity for two minutes.
  7. Beat within the vanilla pudding combine till clean, about three minutes extra.
  8. Divide the batter evenly into the ready aluminum foil baking types, filling every type about 1/2 full.
  9. Bake within the preheated oven till a toothpick inserted into the middle comes out clear, eleven to fifteen minutes. Cool within the varieties for 10 minutes earlier than eradicating to chill utterly on a wire rack.
  10. Beat collectively the butter, shortening, vanilla extract, and salt in a bowl with an electrical mixer till clean, about three minutes.
  11. Beat within the confectioners’ sugar on low velocity, progressively growing velocity to excessive till frosting is clean and fluffy.
  12. Combine within the marshmallow fluff, beating on excessive velocity till mild and ethereal.
  13. Spoon frosting right into a pastry bag outfitted with a spherical pastry tip.
  14. Take away the muffins from the baking types.
  15. With a pointy knife, reduce a 2-inch slit lengthwise on the flat backside aspect of a cake.
  16. Pipe a beneficiant quantity of the frosting into the slit, holding the form of the cake together with your hand to stop splitting. Repeat with the remaining muffins.
  17. For the coconut-raspberry variation: Deliver 2 cups water and raspberry gelatin combine to a boil in a saucepan till the gelatin dissolves, about 5 minutes.
  18. Pour combination right into a shallow dish and refrigerate till thickened however not set, about quarter-hour.
  19. Place coconut flakes in a meals processor. Pulse till flakes are finely chopped.
  20. Switch the coconut to a shallow dish and stir in sufficient cornstarch to realize a unfastened texture.
  21. Dip a crammed cake within the thickened gelatin, turning to coat all sides; roll the cake within the coconut combination. Repeat with remaining muffins.
  22. Organize the coconut-coated muffins on a wire rack till gelatin and coconut are set, about 2 hours.

Vitamin

  • Energy
  • 529 kcal
  • 26%
  • Carbohydrates
  • seventy seven g
  • 25%
  • Ldl cholesterol
  • fifty one mg
  • 17%
  • Fats
  • 24 g
  • 37%
  • Fiber
  • 1.three g
  • 5%
  • Protein
  • three.four g
  • 7%
  • Sodium
  • 487 mg
  • 19%

* % Every day Values are based mostly on a 2,000 calorie food plan.

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Recipe by Caroline

“My do-it-yourself tackle the normal Twinkies® and Raspberry Zingers®, two recipes in a single. A bit time-consuming, however oh so scrumptious!”

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