Stop, drop, and roll. [Photograph: María del Mar Sacasa]

I have the unique talent of seeing a number of items and picking out the best one (which unfortunately often translates into the most expensive one). To go along with this high-falutin' taste, I come equipped with a sophisticated palate. But whether it concerns shopping or eating, the not-so-luxe and yes, even the trashy, have a talon-tight hold on me. Peel away the layers of my delicate and complex soul and you'll discover cheap sequins and over-processed junk food near the core.

And so, when I'm thinking about what to bake next, my mind goes on a craving seesaw, wanting on the upward swing a pristine soufflé and a Twinkie on the way down.

Attempting a balancing act between my bipolar desires, I made a gussied-up Twinkie. Twinkie gets a makeover! Twinkie goes to prom!

Here's what I did: for the springy sponge-like exterior of the cellophane-wrapped snack I substituted an orange-flavored, fluffy chiffon cake. I was feeling a little international (Twinkie grows up and goes abroad!), having just had breakfast at a Mediterranean spot: the filling is a meringue-based semifreddo sweetened with honey and speckled with toasted sesame seeds. Once chilled, the cake roll is cloaked in a warm, earthy tahini-based caramel sauce. After all, isn't it all about having your cake and eating it, too?

Get the Recipe

Cake Roll with Honey Semifreddo

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite.


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