Gluten Free Twinkie Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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