Vanilla Cream Boat Cakelets by Reagan

[BakerAunt]

Vanilla Cream Boat Cakelets

Submitted by reagan on July 13, 2004 at 5:23 pm
Recipe provided with the Cream Boat Cakelet Pan. Makes 8.

For the Cakelets:
1 cup (125g) plus 2 Tbs. cake flour
1 1/8 tsp. baking powder
3/8 tsp. salt
1/2 cup (125ml) milk
1 1/2 tsp. vanilla extract
1 whole egg plus 1 egg white
8 Tbs. (1 stick/125g) unsalted butter
3/4 cup (185g) plus 2 Tbs. sugar

For the Filling:
2 egg whites
2/3 cup (155g) sugar
1/4 cup (60 ml) light corn syrup
Pinch of salt
2 tsp. vanilla extract

Have all the ingredients at room temperature.

Preheat oven to 325 degrees. Generously grease and flour the 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 electric mixer bowl 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.

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 amount the wells of the 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 completely.

Meanwhile, make the filling: in electric mixer bowl, 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 and attach 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.

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