how2heroes » Homemade Twinkies

Dessert & Baked Goods » Homemade Twinkies

You could easily say that Twinkies® defined an era. Reaching cult status during the 60s & 70s, these golden sponge cakes filled with cream were beloved by anyone with a sweet tooth. Sarah Scoble Commerford will show you how to make these treats at home with the help of a specially designed "canoe pan" that turns out perfectly-shaped sponge cakes with no trouble at all. She whips up a homemade cream filling to add the finishing touch to this iconic dessert.

Print Recipe

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