Sweet Memory Snack Cakes

Ingredients

• 1/2 cup sifted cake flour
• 1/2 teaspoon baking powder
• 1/8teaspoon salt
• 3 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon Wilton Imitation Clear Vanilla Extract
• 3 tablespoons granulated sugar
• Vanilla Treat Filling
• Chocolate Icing Glaze
• Vanilla Icing Glaze
• Rainbow Nonpareils (optional)

Preparation

1. Preheat oven to 375°F. Prepare Delectovals pan with vegetable pan spray.
2. In small bowl, sift together flour, baking powder and salt. In large bowl, whip egg whites with electric mixer until foamy. Add cream of tartar and whip until stiff, but not dry. In clean bowl, whip egg yolks 1 minute; add vanilla and gradually add sugar, whipping until mixture is pale yellow and doubled in volume. With rubber spatula, fold 1/3 of egg whites into yolks to loosen; fold in remaining whites until nearly combined. Add flour and fold until no streaks remain. Fill cavities about 3/4 full with batter; smooth the tops.
3. Bake 6-8 minutes or until top is lightly browned and center springs back when touched. Cool in pan on cooling grid 5 minutes. Run a 9 in. spatula around edges of Delectovals to loosen. Remove from pan; cool completely.
4. Using Bismarck Tip #230, pipe filling into the bottom of cooled snack cakes in 3 spots. Dip half of snack cake in chocolate icing glaze, or spoon heated glaze over cakes, as desired. Place on cooling grid set over parchment-lined cookie pan; let set. Drizzle heated vanilla icing glaze over snack cake and immediately sprinkle with rainbow nonpareils if using.

Serves

Makes 12 snack cakes

Source

Wilton Products

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