Twinkies Vanilla Cakes (Printable Version)
Light golden sponge cakes with a cloud-like vanilla center. Think your childhood fave upgraded.
# What You'll Need:
→ Cake
01 -
1 tablespoon vanilla extract
02 -
160 millilitres vegetable oil
03 -
120 millilitres whole milk
04 -
6 large eggs at room temp
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 room temp egg whites
# Step-by-Step Guide:
01 -
Flip your baked cakes upside down. Poke your piping tip into the base three times and gently squeeze filling into both ends and the middle. Don’t go overboard or the cakes will split.
02 -
Grab a piping bag with a #10 round tip. Load up the cooled meringue mixture into it.
03 -
Fire up the mixer on medium-high and slowly add your hot syrup into the fluffy egg whites. Whip at full speed until that meringue gets thick, shiny, and cooled down.
04 -
Pop your sugar and water in a small pot. Stir over medium-low until it all melts together, then boost the heat to medium and wait till the syrup hits 119℃ to 121℃.
05 -
Put the egg whites in the mixer bowl with the whisk attached. Crank it up to high and beat them until stiff peaks stand tall.
06 -
Once they’re baked, get those cakes out of the oven and let them hang out ’til they’re not warm at all.
07 -
Drop spoonfuls of batter into the sprayed cake pans, only filling each about two-thirds. Bake for 15-20 minutes. If a toothpick comes out clean, you’re good.
08 -
Tip the wet mixture over dry stuff. Whisk away till everything blends into a silky, lump-free batter.
09 -
In another bowl, mix eggs, milk, oil, and vanilla until it’s all nicely mixed together.
10 -
Grab a roomy bowl and whisk those sifted cake flour, sugar, baking powder, and salt until you don’t see any streaks.
11 -
Set your oven to 177℃. Give those Twinkie pans a solid spritz of non-stick spray, then move them aside for now.
# Additional Notes:
01 -
If you don’t have cake flour, mix 250 grams all-purpose flour and 32 grams cornstarch as a swap.
02 -
Out of time? That marshmallow fluff from the shop will work for filling.
03 -
To get fluffy cakes, always sift your cake flour before you start measuring.
04 -
Make sure to keep whipping the meringue until it looks really thick, shiny, and feels cool to touch.
05 -
No yolk should sneak into the whites if you want good, puffy meringue.
06 -
For sugar syrup, stop stirring once you see everything’s melted. Use a damp pastry brush on the sides to keep sugar from getting gritty.
07 -
Don’t own a piping bag? Cut a corner off a zip-top bag and use that instead.
08 -
Can’t find a piping tip? Jab three holes with a skewer on the base of each cake to help get the filling in.
09 -
If your cakes aren’t sitting straight, trim their bottoms flat after cooling them down.