Everyone's favorite childhood treat...now made easily at home! These Twinkies are soft, fluffy, perfectly sweet, full of vanilla flavor, and SO much better than store-bought.
- 2 cups cake flour sifted
- 1 ⅛ 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
- 2 large egg whites room temperature
- ⅔ cup granulated sugar
- 2 ⅔ Tablespoons water
Heat oven to 350° F.
Spray cake pans with baking spray. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together eggs, milk, oil, and vanilla.
Pour over dry ingredients.
Whisk until smooth.
Spoon into prepared pan, filling each cavity ⅔ full.
Bake for 15-20 minutes, or until done.
With an electric mixer fitted with a whisk attachment, beat egg whites to stiff peaks.
In a small saucepan, combine sugar and water.
Heat over medium low heat, stirring constantly, until sugar is melted.
Raise heat to medium.
Continue to cook until sugar reaches 246°-250° F.
With mixer running, slowly stream hot syrup into egg whites.
Beat until cool.
Putting It Together
Fit a piping bag with a #10 round tip.
Spoon meringue into a piping bag.
Turn cooled cakes over.
Pipe filling into the bottom of each cake, in the middle and on both ends.
- If you don't have cake flour, you can mix all purpose flour with cornstarch. Measure out 2 cups of all-purpose flour and then remove 4 Tablespoons. Add 4 Tablespoons of cornstarch.
- You can use store-bought marshmallow fluff to fill the cakes.
- The cake flour NEEDS to be sifted.
- When making the cake batter, be sure the batter is smooth! You don't want any lumps.
- You may need to cut the bottoms of the cakes after baking and cooling. This helps them lay flat!
- The egg whites for the filing need to be whipped to about stiff-peaks. Turn off the mixer and make your syrup. Once the syrup is at temperature, turn the mixer on high and slowly stream the syrup in.
- Do NOT stir the syrup once the sugar is dissolved.
- Keep a bowl of water and pastry brush nearby, You will need to brush the sides of the pan down to keep the sugar from crystalizing.
- Beat the meringue until it’s completely cool. This takes about 5-10 minutes. You can feel the temperature of your mixing bowl to gage if the meringue is cool.
- If you don't have a piping bag, you can use a zip top plastic bag to pipe in the filling.
- To see if your Twinkie is properly filled, it should be quite heavy! Though, be careful about adding too much filling. Too much meringue and it will spill out!
- If you don't have a piping tip, use a skewer or a knife to poke three holes to the middle of each cake. Then, snip the end off a zip top or piping bag and carefully fill each cake.
Serving: 1cake | Calories: 296kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 269mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 130IU | Calcium: 60mg | Iron: 1mg