For the Cake:
2 ¼ Cups A.P. Flour
2 ½ Tsp. Baking Powder
1 Tsp. Salt
1/3 Cup Butter
1/3 Cup Shortening
1 Tsp. Orange Extract
2 Tsp. Orange Zest
1 ½ Cups Sugar
3 Eggs
1 Cup Orange Juice
For the Filling:
2/3 Cups Sugar
3 Tbsp. A.P. Flour
1 Cup Orange Juice
2 Large Egg Yolks
2 Tbsp. Butter
1 Tb. Vanilla Extract
Make the Filling: -) Combine the sugar and the flour. Whisk just to mix. Add orange juice and egg yolks and whisk to combine. Place over medium heat and cook, whisking constantly until the mixture boils. (3 – 4 minutes) Cook another minute, stirring constantly until it thickens. Be sure it boils for 1 minute. Remove from heat and stir in butter. Transfer to a bowl and cover with plastic wrap, (Lay directly on the surface of the filling mix to avoid a skin forming.) Chill Thoroughly.
Make the Cake: -) Heat the oven to 350 degrees. Sift together flour and baking powder and salt. n a mixer, cream together the butter and sugar until the mixture becomes light and fluffy. Scrape down the sides of the bowl and add eggs one at a time. Mix in well before adding another. Add sifted dry ingredients alternately with the orange juice one third at a time. Place batter into pastry bag, or ziplock bag and pipe into Twinkie mold pans ⅓ full, that have been sprayed down with oil. Bake about 10 minutes or until toothpick comes out clean. Allow to cool and remove onto wire rack. Cool completely.
To Assemble: -) fill pastry bag with filling fitted with an injector tip. Carefully press the filling into the Twinkie cake, do not overfill, or the cake will bust open. Fill only about 15-20 minutes before serving, or the cake will become too soggy to eat with your hands. You can also fold beaten egg whites into the filling with 1 tsp. orange extract to stabilize the filling a little more, if you need to make the filled cakes ahead. Refrigerate if you are filling the cakes ahead. Serve with candied orange slices and Chantilly cream and candied orange peel.
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