PREP: 45 minutes BAKE: 9 minutes at 375°F COOL: 5 minutes MAKES: 12 sponge cakes
3 eggs, room temperature
⅓ cup all-purpose flour
¾ tsp. baking powder
¼ tsp. salt
1½ tsp. vanilla
¼ cup granulated sugar
⅓ cup granulated sugar
3 Tbsp. butter, melted
1 7-oz. jar marshmallow crème
½ cup shortening
⅓ cup powdered sugar
Milk (optional)
1. Preheat oven to 375°F. Grease twelve 4×1½-inch cups of a miniature sponge cake pan* or twelve 2½-inch muffin cups. Separate eggs. In a small bowl stir together flour, baking powder, and ⅛ teaspoon of the salt.
2. In a medium bowl beat egg yolks and ½ tsp. of the vanilla with a mixer on high 3 to 4 minutes or until thick and lemon color. Gradually add the ¼ cup granulated sugar, beating until nearly dissolved.
3. Wash beaters. In a large bowl beat egg whites on medium until soft peaks form (tips curl). Gradually add the ⅓ cup granulated sugar, beating until stiff peaks form. Gently fold about half of the beaten whites into yolk mixture. Fold yolk mixture into remaining beaten whites just until combined. Sprinkle with flour mixture; fold in gently. Drizzle with butter; fold in gently. Spoon batter into prepared cups, filling each about three-fourths full.
4. Bake 9 to 11 minutes or until tops spring back when lightly touched. Cool in cups 5 minutes. Remove; cool on a wire rack.
5. For filling, in a medium bowl beat marshmallow crème, shortening, the remaining ⅛ tsp. salt, and remaining 1 tsp. vanilla until combined. Beat in powdered sugar. If needed, beat in enough milk, 1 Tbsp. at a time, to reach piping consistency.
6. Spoon filling into a decorating bag fitted with a small round tip. Insert tip into bottom of each cake in three places and squeeze to fill cake.
*Recipe Note: Use Wilton’s “delectoval” pan, available at crafts stores or online, to give these sponge cakes their signature shape. However, a muffin pan works just as well.
PER SNACK CAKE: 241 cal., 13 g fat (4 g sat. fat), 54 mg chol., 133 mg sodium, 30 g carb., 0 g fiber, 2 g pro.