Get the Recipe
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
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.