Description
Homemade Twinkies offer a delightful version of the classic childhood snack. These soft, fluffy cakes filled with a sweet vanilla meringue are sure to impress with their perfect texture and nostalgic flavor—better than any store-bought option!
Ingredients
Cake
- 2 cups cake flour, sifted
- 1⅛ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs, room temperature
- ½ cup whole milk
- ⅔ cup vegetable oil
- 1 tablespoon vanilla extract
Filling
- 2 large egg whites, room temperature
- ⅔ cup granulated sugar
- 2⅔ tablespoons water
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (177°C) and generously spray your cake pans with baking spray. In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract. Pour the wet ingredients over the dry and whisk until the batter is smooth and free of lumps.
- Bake the Cakes: Spoon the batter into each cavity of the prepared cake pan, filling each 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. Once done, remove from the oven and let cool.
- Make the Filling: Using an electric mixer fitted with a whisk attachment, beat the two egg whites until they form stiff peaks. In a small saucepan over medium-low heat, combine the sugar and water, stirring constantly until the sugar dissolves completely. Increase the heat to medium and continue to cook without stirring until the syrup reaches 246°F to 250°F (119°C to 121°C) on a candy thermometer. With the mixer running on high, slowly pour the hot syrup in a thin stream into the egg whites. Continue beating until the meringue is fluffy and cooled completely, about 5 to 10 minutes.
- Assemble the Twinkies: Fit a piping bag with a #10 round tip and fill it with the meringue filling. Turn the cooled cakes over and pipe the filling into the bottom of each cake, placing dollops in the middle and at both ends to fully fill the interior. Optionally, if you do not have a piping tip, poke three holes evenly spaced along the bottom and use a zip-top bag or piping bag with the corner snipped to fill them carefully.
Notes
- If cake flour is unavailable, substitute by removing 4 tablespoons from 2 cups of all-purpose flour and replacing with 4 tablespoons cornstarch.
- Store-bought marshmallow fluff can be used as a quicker filling alternative.
- Sifting the cake flour is crucial for a light, airy cake texture.
- Ensure the batter is smooth and lump-free before baking for best results.
- Cut the bottoms of the cakes after baking if needed to get a flat surface for filling.
- Separate egg whites carefully without any yolk to ensure proper whipping.
- Do not stir the sugar syrup once it starts cooking; just brush down the sides of the pan with water to prevent crystallization.
- Beat the meringue until it cools completely; you can feel the temperature of the bowl to check.
- A zip-top plastic bag can substitute a piping bag if needed.
- Be careful not to overfill the Twinkies; too much filling will cause it to spill out.
- If no piping tip is available, use a skewer or knife to create filling holes and pipe carefully.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
