Homemade Twinkies Vanilla Cakes (Print Version)
# Ingredients:
→ Cake
01 -
250 grams cake flour, sifted
02 -
225 grams granulated sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon salt
05 -
6 large eggs, room temperature
06 -
120 millilitres whole milk
07 -
160 millilitres vegetable oil
08 -
1 tablespoon vanilla extract
→ Filling
09 -
2 large egg whites, room temperature
10 -
135 grams granulated sugar
11 -
40 millilitres water
# Instructions:
01 -
Preheat oven to 177℃. Generously spray Twinkie-shaped cake pans with non-stick baking spray and set aside.
02 -
In a large mixing bowl, whisk together sifted cake flour, granulated sugar, baking powder, and salt until well combined.
03 -
In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until thoroughly incorporated.
04 -
Pour the egg mixture over the dry ingredients. Whisk until the batter is completely smooth and free of lumps.
05 -
Spoon the batter into the prepared pans, filling each cavity two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean.
06 -
Remove cakes from the oven and allow to cool completely before proceeding.
07 -
In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites to stiff peaks on high speed.
08 -
In a small saucepan, combine granulated sugar and water. Stir constantly over medium-low heat until the sugar has dissolved. Raise heat to medium and cook until the syrup reaches 119℃ to 121℃.
09 -
With the mixer running on medium-high speed, slowly stream the hot syrup into the whipped egg whites. Continue beating on high speed until the meringue cools to room temperature and is thick and glossy.
10 -
Fit a piping bag with a #10 round tip. Spoon the cooled meringue filling into the bag.
11 -
Turn cooled cakes over. Insert the piping tip into the base of each cake at three evenly spaced points and pipe the filling into the centre and both ends. Take care not to overfill.
# Notes:
01 -
If cake flour is unavailable, substitute by mixing 250 grams of all-purpose flour with 32 grams of cornstarch.
02 -
Store-bought marshmallow fluff can be used as an alternative filling.
03 -
Ensure all cake flour is sifted before measuring for the best texture.
04 -
Beat the meringue filling until it is thoroughly cool and forms stiff, glossy peaks.
05 -
Avoid any traces of egg yolk in the whites to achieve proper meringue volume.
06 -
When making the sugar syrup, do not stir once dissolved; use a wet pastry brush to prevent crystallisation.
07 -
If no piping bag is available, use a zip-top plastic bag with a snipped corner.
08 -
Poke three holes in the base of each cake using a skewer to facilitate filling if a piping tip is not at hand.
09 -
After cooling, trim cake bottoms if needed to ensure they sit flat.