Twinkies Vanilla Cakes (Printable Version)
# What You'll Need:
→ Cake
01 -
1 tablespoon vanilla extract
02 -
160 millilitres vegetable oil
03 -
120 millilitres whole milk
04 -
6 large eggs, room temperature
05 -
1 teaspoon salt
06 -
2 teaspoons baking powder
07 -
225 grams granulated sugar
08 -
250 grams cake flour, sifted
→ Filling
09 -
40 millilitres water
10 -
135 grams granulated sugar
11 -
2 large egg whites, room temperature
# Steps to Follow:
01 -
Coat Twinkie-shaped pans well with baking spray, then turn your oven on to 177℃ and set pans aside.
02 -
Toss your salt, baking powder, flour, and sugar into a big bowl. Whisk till it all looks even.
03 -
Grab another bowl and whisk eggs, milk, oil, and vanilla together. Make sure it’s smooth.
04 -
Dump your wet mix into your dry bowl and whisk away until the lumps disappear and your batter is silky.
05 -
Fill each pan spot about two-thirds up with batter. Slide pans into the oven and bake 15 to 20 minutes. Check with a toothpick in the middle—it should come out clean.
06 -
Take the baked cakes out and let them hang out till they’re totally cool.
07 -
Pop those egg whites into your mixer bowl. Use the whisk and crank up the speed. Stop when you get big, stiff peaks.
08 -
Mix sugar and water in a little pot. Stir nonstop on medium-low until it melts. Turn up the heat just a bit and let it cook until it hits 119 to 121℃.
09 -
Keep the mixer going on medium-high. Gently pour your hot syrup in. Whip on high until the meringue cools off and gets super thick and shiny.
10 -
Stick a #10 round tip on a piping bag. Scoop in your finished, cooled meringue.
11 -
Flip those cool cakes over. Poke your piping tip into each base three times and fill right into the middle and ends. Be easy—don’t explode the cakes!
# Additional Tips:
01 -
If you’re out of cake flour, swap in 250 grams of regular flour mixed with 32 grams of cornstarch.
02 -
You can use store-bought marshmallow fluff as an easy filling option.
03 -
Sift the whole batch of cake flour before you start, for fluffier results.
04 -
Keep mixing the meringue until it cools down and goes super glossy and stiff.
05 -
Don’t let any egg yolk sneak into the whites—otherwise your meringue won’t fluff.
06 -
When your sugar’s melted, keep from stirring—just use a damp pastry brush around the pot sides to stop crystals forming.
07 -
No piping bag? Just take a sturdy plastic zip bag, snip the corner, and pipe away.
08 -
If you don’t have a piping tip, poke three little holes with a skewer underneath the cakes for filling.
09 -
Once cooled, trim off the bottoms if you want your cakes to stand flat.