This latest formulation is pretty close to good, even though it does not fully address shelf-life issues, and still wants Luscious Creamed Filling:
Flour, cake 100 g
Flour, RS Rice 10 g
Baking Pdr. 5 g
Baking Soda 1 g
Sugar, gran. 85 g
Oil, canola 36 g
Lecithin, hydr. ¼ tsp (sunflower, Spanish non-GMO origin)
Salt, kosher 1.7 g
Eggs, whites 72 g (from 2 large eggs)
Eggs, yolks 31 g (from 2 large eggs)
Whey, sour 52 g (from skim milk yogurt)
Honey 52 g
Vanilla ext. 5 ml
Lemon extract 8 drops
Extract, Sunflower kernel +20 g (from 1.0M extraction)
Mise-en-place setup as typical chiffon-style:
- Combine whey, honey, soda, vanilla, lemon, sunflower extract, lecithin, blend until uniform.
- Sift together cake flour, baking powder, ½ the sugar, and salt.Measure RS rice flour, oil, and set by batter bowl.
- Separate eggs, whites into meringue bowl with remaining ½ the sugar on the side; yolks into primary mixing bowl.
- Preheat oven to 320°F; place pan of boiling water in rack under main rack.
- Baking pan(s): grease plus nonstick oil-lecithin spray.
- Whisk egg yolks until ribbon stage;
- Gradually drizzle oil into yolks while whisking, making emulsion.
- Drizzle liquids mixture into yolk emulsion, whisk until uniform.
- Disengage beaters and manually sift in drys: first RS rice flour, then wheat flour mixture, mixing gently until fully moistened and uniform.
- With cleaned utensils, whip the egg whites until soft-peak is reached, then sift in sugar and whip until a medium-peak French meringue is formed.
- Lighten flour-yolk batter with ¼ the meringue, then pour this over the remaining meringue and fold up & over until uniform.
Batter portioned into prepared canoe pan using a ¼-cup measure to fill
the cups halfway. Excess batter divided into six cups of a standard
cupcake pan (prepped as with canoe pan).
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| Standard Pan Test Load: 8x Canoes + 6x Cupcakes |
The canoe portion was baked at 320°F for 19+min. Cupcakes were baked in a separate oven, 14+min. at 325°F, also with water pan.
Batter expansion showed good habit, rising above pan surface while retaining flat-topped shape integrity; no “muffin-top” overflow. This suggests good moisture balance and a rise that does not cling unduly to the cup sides.
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| Perfect Rising Shape |
Cooled cakes showed no signs of collapse.
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| Post-bake settling |
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| Clean cake release |
Trial 004A resulted in a moist, tender cake with good color and even open-cell surface structure. Canoe cake average weight about 28.6g, remarkably similar to earlier trials.
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| Perfect Shape & Color |
Sensory evaluation & comments:
- Attractive golden color
- Sweet and fluffy
- Good aroma and flavor
- Good manual breakage and crumb integrity
- Open-cell interior sponge ready for filing injection!
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On the seventh day after baking, the last of the 002 cakes remained fresh-like and good, though they never were really great.
On the fourth day post-bake, the 003 cakes, never very good to start, are no fun at all; I have tossed the remaining ones. Besides being off-flavor, they had become quite gooey on the top (flat) surface, suggesting that they were underbaked in the first place, and possibly made worse by an excess of hygroscopic fructose from the honey.
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Further cake-baking trials can wait while I ponder the issue of Luscious Creamed Filling. There are quite a few recipes around, generally falling into four classes:
- Whipped-fats-and-sugars: some variants hereof are rated highly for their resemblance to Twinkies filling; sometimes have milk added.
- Marshmallow-fluff: containing gelatin and sugar or corn syrups.
- Cheese or cheese-like: featuring mascarpone or cream cheese, or (*gag*) tofu or imitation soy-based faux-fromage.
- Boiled-starch-and-milk: these rely on forming an emulsion or suspension of fats within a gelled starch matrix.
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