Description
This Homemade Twinkies Vanilla Cakes recipe replicates the iconic snack with soft, fluffy vanilla cakes filled with a creamy meringue filling. Made from scratch with simple ingredients and baked in Twinkie-shaped molds, these treats offer a delightful homemade alternative to store-bought versions. The recipe features a light vanilla cake paired with a sweet, marshmallow-like filling, perfect for dessert or a nostalgic snack.
Ingredients
Scale
Cake Ingredients
- 250 grams cake flour, sifted
- 225 grams granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs, room temperature
- 120 millilitres whole milk
- 160 millilitres vegetable oil
- 1 tablespoon vanilla extract
Filling Ingredients
- 2 large egg whites, room temperature
- 135 grams granulated sugar
- 40 millilitres water
Instructions
- Preheat and Prepare Pans: Preheat the oven to 177°C (350°F). Generously spray Twinkie-shaped cake pans with non-stick baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt to combine all dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients and whisk until the batter is smooth and free of lumps, creating a uniform consistency.
- Fill and Bake: Spoon the batter into the prepared Twinkie pans, filling each cavity about two-thirds full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing and filling.
- Beat Egg Whites: For the filling, use an electric mixer with a whisk attachment to beat the room temperature egg whites on high speed until stiff peaks form.
- Prepare Sugar Syrup: In a small saucepan, combine the sugar and water. Stir over medium-low heat until the sugar dissolves completely, then increase heat and cook until the syrup reaches 119°C–121°C (245°F–250°F) on a candy thermometer.
- Make Meringue Filling: With the mixer on medium-high, slowly pour the hot sugar syrup into the whipped egg whites. Continue beating on high until the meringue cools to room temperature and becomes thick, glossy, and stable.
- Fill Piping Bag: Transfer the meringue filling into a piping bag fitted with a #10 round tip, preparing for filling the cakes.
- Fill the Cakes: Turn the cooled cakes upside down. Insert the piping tip into three evenly spaced points on the base of each cake and carefully pipe the meringue filling into the center and both ends, avoiding overfilling to maintain shape and texture.
Notes
- Ensure eggs are at room temperature to achieve better mixing and volume in both cake and filling.
- Using a candy thermometer is crucial to reach the correct sugar syrup temperature for stable meringue.
- Do not overfill the cakes to prevent filling leakage and maintain the Twinkie shape.
- Cake pans shaped like Twinkies provide the authentic shape but can be substituted with small loaf pans if unavailable.
- Store filled Twinkies in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
