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Homemade Twinkies Recipe

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4.1 from 14 reviews

This Homemade Twinkies recipe delivers a nostalgic treat with a light, airy sponge cake filled with a sweet, fluffy meringue cream. Perfectly replicating the classic snack cake, it combines a delicate vanilla-flavored cake with a smooth, creamy filling made from egg whites and sugar syrup, baked to golden perfection and assembled with a rich, sweet filling.

  • Total Time: 1 hour
  • Yield: 14 servings

Ingredients

Cake

  • 2 cups cake flour (sifted)
  • 1⅛ 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 bean paste

Filling

  • 2 large egg whites (room temperature)
  • ⅔ cup granulated sugar
  • 2⅔ Tablespoons water

Instructions

  1. Preheat the Oven: Heat your oven to 350°F (177℃) and prepare your baking pans by spraying them with baking spray to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Set this mixture aside for later use.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the 6 large eggs, whole milk, vegetable oil, and vanilla bean paste until well combined.
  4. Combine Wet and Dry: Pour the wet ingredients over the dry flour mixture and whisk everything together until the batter is smooth and free of lumps.
  5. Fill Cake Pans: Spoon the batter into the prepared cake pans, filling each cavity about two-thirds full to allow room for the batter to rise.
  6. Bake the Cakes: Place the pans in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
  7. Prepare the Filling – Beat Egg Whites: Using an electric mixer fitted with a whisk attachment, beat the 2 large egg whites to stiff peaks. This will create a fluffy base for the filling.
  8. Make Sugar Syrup: In a small saucepan, combine ⅔ cup granulated sugar and 2⅔ tablespoons water. Heat over medium-low heat while stirring constantly until the sugar is fully dissolved.
  9. Cook Syrup to Soft Ball Stage: Increase the heat to medium and cook the syrup until it reaches 246°F to 250°F (119℃ to 121℃), which is the soft ball stage in candy making.
  10. Incorporate Syrup into Egg Whites: With the mixer running on low, slowly stream the hot sugar syrup into the stiff egg whites. Continue beating until the mixture cools down and forms glossy, stable peaks, resulting in a fluffy meringue filling.
  11. Assemble the Twinkies: Fit a piping bag with a #10 round tip and fill it with the meringue cream. Turn the cooled cakes over and pipe the filling into the bottom of each cake, placing some in the middle and at both ends to evenly distribute the cream.

Notes

  • Make sure eggs and egg whites are at room temperature to achieve better volume when whipping.
  • The sugar syrup’s precise temperature is crucial for a stable and smooth meringue; use a candy thermometer for accuracy.
  • Allow cakes to cool completely before filling to prevent the meringue from melting.
  • Use vanilla bean paste for richer vanilla flavor, but pure vanilla extract can be substituted.
  • Store homemade Twinkies in an airtight container in the refrigerator for up to 3 days for best freshness.
  • For a more authentic texture, ensure your cake batter is smooth and avoid overmixing.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/homemade-twinkies-recipe/