Chocolate Cream Boat Cakelets

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 8

Comments: Fun and easy to make, Cream Boats are boat-shaped cakelets that recall the popular treats we enjoyed as children. First created during the Depression, they're shaped like rotund little boats and filled with a creamy vanilla filling. You may also have known these cakelets as "Twinkies" or Ho Ho's. Although the egg whites for the filling should be at room temperature, eggs are easier to separate when they are cold. Carefully crack an egg and, holding it over a bowl, pour the yolk and whites into your clean cupped hand, letting the whites run through your fingers into the bowl. Or, pass the yolk back and forth between the shell halves and let the whites slip into the bowl. Drop the yolk into a separate bowl. Separate each additional egg over an empty bowl because, if any yolk gets into the whites, the whites will not whip up properly. When making the filling, be sure your electric mixer bowl, whisk and beater are spotlessly clean. Any spot of grease or fat will prevent the egg whites from expanding to their full volume.

Ingredients: Cakelets: 1 cup all-purpose flour 3/4 tsp. baking soda 3/4 tsp. salt 8 tbsp. (1 stick/1/2 cup/4oz/113g) unsalted butter, melted 1 egg 1 tsp. vanilla extract 1 cup sugar 1/3 cup Dutch process cocoa powder 2/3 cup boiling water Filling: 2 egg whites 2/3 cup sugar 1/4 cup light corn syrup Pinch of salt 1/2 tsp. vanilla extract Special Equipment: You will need an 8-well filled cake pan. This pan may be purchased at King Arthur Flour's website: www.bakerscatalogue.com.

Instructions: Have all the ingredients at room temperature. Preheat an oven to 325°F (160 C). Generously grease and flour an 8-well cream boat pan (pan may be purchased at Williams-Sonoma's website). To make the cakelets, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside. In a small bowl, whisk together the butter, egg and vanilla; set aside. In a large bowl, whisk together the sugar and cocoa powder. Whisk in the boiling water, then whisk in the butter mixture. Add the flour mixture in two additions, whisking until smooth and no lumps of flour remain. Divide the batter among the wells of the prepared pan. Bake until the cakelets spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakelets cool for 10 minutes. Invert the pan onto the rack, gently tap the pan bottom and lift off the pan. Let the cakelets cool completely. Meanwhile, make the filling: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes. Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more. Spoon the filling into a pastry bag fitted with a 1/4-inch plain tip. Insert the tip 1 inch into the bottom of a cakelet. Gently squeeze the filling into the cakelet while slowly withdrawing the tip. Repeat in two more places along the bottom. Turn the cakelet over so that the filling holes are on the underside and place on a serving plate. Repeat with the remaining cakelets and filling. Makes 8 cakelets.

Source: Williams Sonoma Kitchen

Date: July 21, 2004

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