Mega Twinkannoli

DIRECTIONS

• Strain the ricotta over a bowl with a fine mesh sieve lined with cheesecloth. Place in fridge overnight.
• Remove the ricotta from the fridge and & place in a food processor with blade attachment. Pulse in a food processor until the cheese is smooth.
• In a standing mixer fitted with whisk attachment, whisk ½ cup whipping cream on high until stiff peaks form. Transfer to bowl and set aside.
• Add ricotta to standing mixer fitted with whisk attachment (no need to clean out bowl or whisk for this step) add both zests, vanilla, cinnamon and ½ cup of powdered sugar until combined. Fold in the chocolate chips.
• Gently fold in the cream into the cheese mixture, careful to not collapse the cream. Place in fridge for about 1 hour.
• Refrigerate for 2 hours before filling cakes.
• Preheat your oven to 350 degrees. Set oven rack to middle position.
• Spray two (9”L 3.5”W 2”D) loaf pans with cooking spray and dust with flour. Set aside.
• In a medium bowl, whisk the all-purpose flour, cake flour baking powder, cinnamon, salt, cream of tartar and set aside.
• In a small pan, heat the milk and butter on low until the butter is melted. Remove the pan from the stove and whisk in the vanilla, orange zest and lemon zest.
• Separate the egg whites and yolks.
• In a standing mixer with a fitted whisk, beat the whites on high speed until the mixture becomes foamy.
• Gradually add the cream of tartar, and 6 tablespoons of sugar. Continue to beat until soft peaks form.
• Remove whites from bowl of standing mixer and set aside. In the mixer bowl, combine the egg yolks and 6 tablespoons of sugar. Beat on medium high until mixture is a light yellow color and thick. Combine whites to the yolks but do not mix.
• Sprinkle the dry mixture over the egg whites. Mix on low for about 10 seconds, or until blended. Do not over mix- this will deflate the eggs.
• Create a well in the center of the batter and add the melted butter mixture. With a rubber spatula, fold gently until thoroughly combined.
• Fill the two loaf pans about ¾ of the way high and place the loaves on a sheet pan and bake for 25-30 minutes, rotating halfway, until the tops are golden and after inserting a toothpick comes out clean of crumbs or batter. Let cool completely.
• Once cool, remove the cakes from the pans. With bottom side down, create 4-6 puncture marks on the topside of the cake along the center with a rounded piping tip. Be sure to create space in the cakes for the filling.
• With a pastry bag fitted with a rounded tip, fill the cakes with the ricotta mixture until a bit billows out. After filling the cakes, flip them upside down to resemble authentic twinkies.
• Slice and serve!