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Vanilla Cream Boat Cakelets

Vanilla Cream Boat Cakelets
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.

Ingredients:

For the cakelets:

  • 1 cup plus 2 Tbs. cake flour
  • 1 1/8 tsp. baking powder
  • 3/8 tsp. salt
  • 1/2 cup milk
  • 1 1/2 tsp. vanilla extract
  • 1 whole egg plus 1 egg white
  • 8 Tbs. (1 stick) unsalted butter
  • 3/4 cup plus 2 Tbs. sugar

For the filling:

  • 2 egg whites
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
  • Pinch of salt
  • 2 tsp. vanilla extract

Directions:

Have all the ingredients at room temperature.

Preheat an oven to 325°F. Generously grease and flour an 8-well cream boat pan.

To make the cakelets, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, stir together the milk and vanilla; set aside.

In another small bowl, lightly whisk together the egg and egg white; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the sugar and continue beating until light and fluffy, about 5 minutes more. Add the egg mixture in two additions, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

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.
Williams-Sonoma Kitchen.