Hostess Twinkie Sponge Cake |
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Prep Time: 30 Minutes Cook Time: 38 Minutes |
Ready In: 68 Minutes Servings: 4 |
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I found a treasure trove of recipes, which were developed by a lady named Gloria Pitzer, I have no idea, who she is, but when I got my hands on the recipe book, obviously from the 50's, I freaked out. This publication has recipes from places like Woolworth's Sears, and Hudson's Cafeteria, and many, many, more. I figured that the Zaar would be the place to preserve them. I haven't made them all, but I know they'll be good....Enjoy! Ingredients:
6 eggs |
1 cup sugar |
1 cup flour |
1 teaspoon baking powder |
1/4 salt |
1/2 cup scalded milk |
1 teaspoon vanilla extract or 1 teaspoon almond extract |
Directions:
1. Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed).
2. Gradually add the sugar a few spoons at a time; beat another 3 minutes.
3. Slowly add flour, baking powder, salt.
4. Beat in milk in three equal portions till blended.
5. Add Flavoring.
6. Beat 2 minutes.
7. Pour batter into greased & floured jelly roll pan.
8. Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean.
9. Cool on rack, 1 hour.
10. Cut into finger shapes to resemble the original Twinkie cakes.
11. Spread with filling and form into sandwiches.
12. Wrap and refrigerate or freeze to use as needed.
13. Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.
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