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Want to make your own Butterscotch Krimpets?
Arguably the most iconic Tastykake treat out there, the better-than-Twinkie cakes are great anytime of day — especially when you bake them up fresh and don’t depend on a plastic-wrapped version.
For our Tasty Fakes series, pastry chef Monica Glass shows you how to create the ultra-light sponge cake and the rich, sweet, burnt-sugar icing that pairs with it so well.
Check out how to make them yourself with the video and recipe below.
(Bonus: this version can be made with gluten-free flour, since Glass herself is celiac.)
By Monica Glass
Corporate pastry chef at Starr Catering Group
2 cups (280 g) all purpose gluten-free flour (see below) or regular cake flour
⅜ cup (54 g) cornstarch
2 tsp (10 g) baking powder
⅗ tsp (3 g) baking soda
⅘ tsp (4 g) sea salt
1 cup (140g) unsalted butter, room temperature
2⅛ cup (300 g) sugar
2 tsp (10 g) vanilla extract
⅞ cup (120 g) egg whites
1 whole egg
2½ cups (360 g) buttermilk
Preheat oven to 350° F. Grease and line a half hotel pan (around 10″ x 12″) with parchment paper.
Combine the flour, cornstarch, baking powder and baking soda. Sift and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on low to medium high speed until light and fluffy, about 3-5 minutes. Stop occasionally to scrape the mixture off of the sides and bottom of the bowl.
Whisk the egg whites, egg, buttermilk and vanilla together in a small bowl.
Alternating the dry and wet ingredients, add everything to the creamed butter/sugar mixture in stages.
Once all of the ingredients have been added, beat for another minute on medium speed to ensure everything is fully combined.
Transfer batter to prepared pan and smooth. Place pan into preheated oven and bake for about 20 to 30 minutes until the cakes are golden brown and have begun to pull away from the sides of the pan.
Remove the pan from the oven and cool completely before frosting.
¼ cup (66 g) unsalted butter
¾ cup (110 g) dark brown sugar
⅞ cup (120 g) heavy cream
¾ cup (112 g) unsalted butter, room temperature
1¼ cup (175 g) confectioner’s sugar
½ cup (75 g) butterscotch sauce from above
1 tsp (5 g) vanilla extract
⅗ tsp (3 g) sea salt
Melt ¼ cup butter in a small saucepot over medium heat. Add the brown sugar and cream and whisk until well blended. Bring to a boil and cook until thickened, about 5 minutes.
Remove from heat and allow to cool.
Once cooled, place second measurement of butter and confectioner’s sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream until well combined. Add butterscotch sauce, vanilla and salt, creaming until fully combined.
Transfer icing to top of the cake. Carefully spread a thick layer over the cake. Refrigerate until the icing has set and is nearly dry to the touch.
Once refrigerated, slice the cake into 24 rectangular pieces.
All Purpose Gluten Free Flour Blend
27% brown rice flour
27% white rice flour
14% tapioca starch
13% dry milk powder
3% potato starch
2% xanthan gum