Homemade Twinkies Vanilla Cakes (Print)
Soft vanilla cakes filled with meringue for a nostalgic treat, perfect for home baking and sharing.
# 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
# Steps:
01 -
Preheat oven to 177℃. Generously coat Twinkie-shaped cake pans with non-stick baking spray and set aside.
02 -
Whisk together sifted cake flour, granulated sugar, baking powder, and salt in a large mixing bowl until well combined.
03 -
In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until thoroughly blended.
04 -
Pour the egg mixture over the dry ingredients. Whisk until the batter is completely smooth and free of lumps.
05 -
Spoon batter into prepared pans, filling each cavity two-thirds full. Bake for 15–20 minutes or until a toothpick inserted into the centre comes out clean.
06 -
Remove cakes from the oven and allow them to cool completely before filling.
07 -
Using an electric mixer fitted with a whisk attachment, beat egg whites on high speed to stiff peaks.
08 -
Combine granulated sugar and water in a small saucepan. Stir constantly over medium-low heat until the sugar dissolves. Increase heat to medium and cook until the syrup reaches 119–121℃.
09 -
With the mixer running on medium-high speed, gradually stream hot syrup into the whipped egg whites. Continue beating on high until the meringue cools to room temperature and is thick and glossy.
10 -
Fit a piping bag with a #10 round tip and spoon the cooled meringue filling into the bag.
11 -
Turn cooled cakes over. Insert piping tip into the base of each cake at three evenly spaced points and pipe in the filling. Take care not to overfill.
# Additional Notes:
01 -
If cake flour is unavailable, create a 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 -
Always sift cake flour before measuring to achieve the lightest texture.
04 -
Beat the meringue until it is thoroughly cool and forms stiff, glossy peaks for best stability.
05 -
Ensure there are no traces of yolk in the egg whites for optimal meringue volume.
06 -
When cooking the sugar syrup, avoid stirring once dissolved; use a wet pastry brush to clear crystallisation from the sides.
07 -
In the absence of a piping bag, a zip-top plastic bag with the corner snipped will suffice.
08 -
Poke holes in the base of each cake with a skewer to facilitate filling if lacking a piping tip.
09 -
Trim cake bottoms after cooling to ensure they sit flat, if necessary.