Enjoy a homemade version of the classic American snack, Twinkies. These sponge cakes are filled with a creamy vanilla filling, perfect for a sweet treat.
Preparation time
30min
Cooking time
15min
Ingredients
12 Servings
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 200 grams granulated sugar
- 5 large eggs
- 120 grams marshmallow creme
- 120 grams powdered sugar
- 0.5 teaspoon salt
- 60 grams shortening
- 57 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 60 ml whole milk
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a cream canoe pan or use a homemade mold made from aluminum foil.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3
In a large bowl, beat the egg yolks and 150 grams of the sugar until thick and pale. Mix in the milk, vanilla extract, and melted butter.
Step 4
Fold the dry ingredients into the wet mixture gently until combined.
Step 5
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 50 grams of sugar and continue to beat until stiff peaks form.
Step 6
Fold the egg whites into the batter gently to keep it light and airy.
Step 7
Fill each mold about 2/3 full with the batter and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Step 8
To make the filling, beat together the marshmallow creme, shortening, powdered sugar, and vanilla extract until fluffy.
Step 9
Fill a piping bag with the filling. Insert the tip into the bottom of each cake and fill with the cream. Serve immediately or store in an airtight container.