Gluten Free Twinkie Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 not the one? see other twinkie cake recipes.
• 2 < 60 mins cakes.
• 3 low cholesterol cakes.
• 4 preheat oven to 350 degrees f.
• 5 grease the edges of two 9-inch or three 8-inch round cake pans and line the bottoms with wax paper.
• 6 combine flour, baking soda and salt in medium bowl.
• 7 beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
• 8 add flour mixture alternately with buttermilk, heating well after each addition.
• 9 blend in vanilla and almond extract.
• 10 beat egg whites in separate bowl at medium speed with electric mixer until foamy.
• 11 add cream of tartar and beat at high speed until soft peaks form.
• 12 gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
• 13 pour batter evenly into prepared pan and smooth with cake spatula.
• 14 bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• 15 cool layers in pans on wire racks for 10 minutes.
• 16 loosen edges and remove to racks to cool completely.
• 17 fill layers with twinkie creme filling.
• 18 for twinkie creme filling: combine the salt with the hot water in a small bowl and stir until salt is dissolved.
• 19 let this mixture cool.
• 20 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.
• 21 add the salt solution to the filling mixture and combine.
• 22 makes 1-1/2 cups of creme filling.