Homemade Twinkies
Makes 24
Ingredients
For Filling
- 2 tbsp all-purpose flour
- ½ cup whole milk
- 1 stick unsalted butter, at room temperature
- ½ cup sugar
- ½ tsp vanilla extract
For Sponge Cake
- 7 eggs, yolks and whites separated
- 1½ cups all-purpose flour
- 4 tbsp cornstarch
- 1½ cups sugar
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup cold water
- ½ cup canola oil
Equipment
- nonstick cooking spray
- "cream canoe" baking pan (4½" x 1¾" x 1½" wells)
- piping bag fitted with medium round tip or filling injector
How-to
Make Filling
- In a small saucepan, heat the flour and milk over medium heat, stirring constantly
- When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute
- Using a stand mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla until light and fluffy
- Add the cooled milk mixture and beat for 5 minutes, until light & fluffy
- Place a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate while making the cakes
Make Cakes
- Preheat the oven to 350˚
- Coat a canoe pan (you can use muffin tins as well) with nonstick cooking spray
- Using a hand mixer, beat the egg whites until they reach stiff peaks, about 5 minutes. Set aside
- Using a stand mixer fitted with a paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add oil, water, vanilla extract, and egg yolks. Beat on medium speed until smooth
- Using a rubber spatula, gently scoop ⅓ of the egg whites into the batter and fold them in. Repeat the process until all of the whites have been added
- Spoon the batter into the pan, filling the wells ⅔ full
- Bake 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan
- Cool cakes in the pan for 5 minutes, then gently remove from the pan using a rubber spatula. Allow them to cool on a rack, flat-side-down
Fill the Cakes
- Use the pastry filler that comes with the pan (or a pastry bag fitted with a round tip) to fill cake with the cream
- Hold a cake in your hand, upside-down, place the tip half way into the cake and squeeze gently to fill
- Repeat this process in two other areas of the cake (to assure cream with every bite)
- Keep in airtight container at room temperature for up to a week