Homemade Cream-Filled Sponge Cakes
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Water (boiling optional)3
Eggs1 cup
Vegetable Oil1 cup
Shortening1 tsp
Vanilla Extract1 tsp
Salt3 cups
Sugar (confectioners')200 g
Marshmallow Creme (jar)2 cups
Flaked Coconut (optional)Directions:
1
Preheat an oven to 325 degrees F (165 degrees C)
2
Cut a 12x14-inch sheet of aluminum foil
3
Fold it in half lengthwise, then in half again widthwise
4
Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide
5
Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms
6
Shape the bottoms of the forms to be slightly flat so forms can stand up
7
Spray the forms with cooking spray, and place onto a baking sheet
8
Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed
9
Beat in yellow cake mix on medium speed for 2 minutes
10
Beat in the vanilla pudding mix until smooth, about 3 minutes more
11
Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full
12
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes
13
Cool in the forms for 10 minutes before removing to cool completely on a wire rack
14
Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes
15
Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy
16
Mix in the marshmallow fluff, beating on high speed until light and airy
17
Spoon frosting into a pastry bag equipped with a round pastry tip
18
Remove the cakes from the baking forms
19
With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake
20
Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting
21
Repeat with the remaining cakes
22
For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes
23
Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes
24
Place coconut flakes in a food processor
25
Pulse until flakes are finely chopped
26
Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture
27
Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture
28
Repeat with remaining cakes
29
Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours