Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

I’m delighted with this version of Yodels — you get the same delicious texture and taste, and you don’t have to bother with the rolling and dipping that makes preparing Yodels something I said I’d never do again! Add on the added bonus of a heavenly dairy flavor, and you’ve got a quick way to bake a popular favorite!

YIELDS 20 BARS

Cake

• 5 eggs, separated
• ¾ cup sugar
• 1 tsp vanilla extract
• ½ cup flour
• 1 Tbsp baking powder
• ¼ cup cocoa powder
• pinch salt

Filling

• 8 oz (225 g) heavy cream
• ½ tsp vanilla extract
• ¼ cup confectioners’ sugar
• 1 Tbsp cornstarch

Topping

• 4 oz (110 g) bittersweet chocolate
• 2 oz (55 g) butter
• ½ tsp corn syrup

For the cake: Preheat oven to 350°F (175°C).

Beat egg whites until stiff. With the mixer on low speed, slowly add remaining ingredients and mix just until combined. Pour batter onto a parchment-lined baking sheet and bake for 20 minutes, or until toothpick inserted comes out clean. Allow to cool. Cut the cake in half in the width, leaving the parchment paper underneath.

For the filling: Beat heavy cream until stiff. Add remaining ingredients and beat on low speed until incorporated. Spread cream over one half of the cake. Using the parchment paper to help you, flip the second half of the cake over the first to form a sandwich.

For the topping: Bring all glaze ingredients to a boil in a small saucepan. Allow to cool for 2 minutes and pour over cake. Freeze cake for 30 minutes.

For cake squares, use a sharp metal cookie cutter to cut even squares. For bars, slice evenly with a serrated knife using a gentle sawing motion.

(Originally featured in Family Table, Issue 739)