Gluten Free Twinkie Cake
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
- 3 cups gluten-free cake flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup shortening
- 2 cups sugar, divided
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1⁄2 teaspoon almond extract
- 6 egg whites, room temperature
- 1 teaspoon cream of tartar
- 2 teaspoons very hot water
- 1⁄2 teaspoon salt
- 2 cups marshmallow creme (1 7-ounce jar)
- 1⁄2 cup shortening
- 1⁄3 cup powdered sugar
- 1⁄2 teaspoon vanilla
Directions
- Not the one? See other Twinkie Cake Recipes.
- < 60 mins Cakes.
- Low Cholesterol Cakes.
- Preheat oven to 350 degrees F.
- Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
- Combine flour, baking soda and salt in medium bowl.
- Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
- Add flour mixture alternately with buttermilk, heating well after each addition.
- Blend in vanilla and almond extract.
- Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
- Add cream of tartar and beat at high speed until soft peaks form.
- Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
- Pour batter evenly into prepared pan and smooth with cake spatula.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool layers in pans on wire racks for 10 minutes.
- Loosen edges and remove to racks to cool completely.
- Fill layers with Twinkie Creme Filling.
- For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
- Let this mixture cool.
- Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
- Add the salt solution to the filling mixture and combine.
- Makes 1-1/2 cups of creme filling.
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