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Ingredients
- CAKE
- 3/4 cup white spelt or all-purpose flour
- 1/4 cup ground millet or cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 egg whites
- 1/3 cup cane sugar
- 2 tablespoons honey
- 1/4 cup water
- 2 tablespoons safflower oil
- 4 egg yolks
- 1 teaspoon vanilla extract
- SNACK CAKE CREME FILLING
- 2 tablespoons white spelt or ground millet flour
- 1/2 cup milk
- 1/2 cup (100 grams) cane sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 4 tablespoons coconut oil
- Dash of salt (optional)
Details
Preparation
Step 1
CAKE
Preheat the oven to 350 degrees 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.
Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes.
Transfer the beaten egg whites to a clean bowl and set aside.
In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
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 Creme.
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 (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Creme.
SNACK CAKE CREME FILLING
Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.
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