Chef shares his homemade Twinkie recipe

PHOENIX - Twinkies may have been swallowed into oblivion when the Hostess bakeries shut down, but that doesn't mean you can't enjoy a gourmet take on the classic cake treat.

Kelly's at Southbridge, a Scottsdale restaurant, recently baked their version of the spongy, sweet cake (aka The Twinkie) and placed it on their menu.

"Ours is baked, not fried, so its a bit better for you," said Chef Israel Medina.

Of course, it's got fat and sugar and carbs so "better" is a relative term, but at least it as a short shelf life unlike its corporate cellophane-wrapped cousin.

"We suggest you eat these right away," said Medina.

That won't be a problem. Once you see the finished product, you can't help but eat it right away. The golden square cake differed from the official Twinkie in more ways than just shape.

"Its all fresh ingredients here, all made daily," said Medina.

The flavor was sweet, but not overly so. The cream was less cool-whip and more gourmet, with a slightly thicker feel. Finally, the cool strawberry sauce offered a fruity finish, while cooling down your mouth after sampling the warm cake.

Here's how Chef Medina makes his Twinkies:

Twinkie Recipe

  1. Start with 12 egg whites and a cup of sugar.
  2. The two basic ingredients are combined in a mixing bowl and whisked for a good 15 minutes until the mixture is frothy and fluffy.
  3. Then, add vanilla bean paste and lemon zest for flavor.
  4. Once fluffy, Medina added flour and poured the mixture into two baking pans.
  5. Firmly spread the batter into pans and bake in the oven.
  6. Once baked, place the cakes on a cutting board and cut into squares
  7. Spread cream on one piece and placed another piece of cake on top like a sandwich.
  8. Finally, add a strawberry sauce and an edible flower for garnish.

 

Want to try one for yourself?

You can experience the dessert at Kelly's at Southbridge.

 

 

 

Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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