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Homemade Twinkies Vanilla Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Homemade Twinkies Vanilla Cakes are light, fluffy, and filled with a creamy meringue filling reminiscent of the classic snack cake. This recipe combines a soft vanilla sponge cake baked in Twinkie-shaped pans with a homemade Swiss meringue filling for an irresistible nostalgic treat.

Ingredients

Cake

  • 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

  • 2 large egg whites, room temperature
  • 135 grams granulated sugar
  • 40 millilitres water

Instructions

  1. Preheat and prepare pans: Preheat the oven to 177°C (350°F) and generously spray Twinkie-shaped cake pans with non-stick baking spray to ensure easy cake release.
  2. Mix dry ingredients: In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Mix wet ingredients: In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until fully blended.
  4. Combine wet and dry: Pour the egg mixture into the dry ingredients and whisk gently until the batter is smooth and free of lumps.
  5. Fill and bake: Spoon the batter into the prepared pans, filling each cavity about two-thirds full to allow room for rising. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes: Remove the cakes from the oven and allow them to cool completely in the pans before carefully removing them.
  7. Prepare the meringue filling: Using an electric mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff peaks form, indicating that the whites hold their shape firmly.
  8. Make sugar syrup: In a small saucepan, combine the granulated sugar and water. Stir over medium-low heat until the sugar dissolves completely, then increase the heat and cook until the syrup reaches 119°C to 121°C (245°F to 250°F) measured with a candy thermometer.
  9. Incorporate syrup into meringue: With the mixer running on medium-high speed, slowly pour the hot syrup into the whipped egg whites in a thin stream. Continue beating on high speed until the meringue cools to room temperature and becomes thick, glossy, and stable.
  10. Fill the Twinkies: Transfer the meringue filling into a piping bag fitted with a #10 round tip. Pipe the filling into the cooled cakes through holes made on the side or bottom, filling them generously.

Notes

  • Ensure eggs and egg whites are at room temperature for best volume when whipping.
  • Use a candy thermometer to accurately monitor sugar syrup temperature for proper meringue consistency.
  • Allow cakes to cool completely before filling to prevent melting or collapse of filling.
  • If Twinkie-shaped pans are unavailable, use mini loaf pans or muffin tins as an alternative.
  • Store filled Twinkies in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/homemade-twinkies-vanilla-cakes-recipe/