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What’s more American than apple pie? Twinkies of course! Delicious fluffy chiffon cake filled with a marshmallow frosting. In fact apple pie wasn’t invented in America, but the Twinkie was. Right here in my home state of Illinois, so it’s only fitting that I create my own version. To honor my Illinoisan heritage, not because I really want to eat it, it’s for a more honorable cause…
The cake is a simple chiffon cake, which perfectly matches the spongey Twinkie texture. You are gonna need A LOT of eggs, but its definitely worth it if you are a fan of the novel treat. Plus this cake is a good one to master, for Strawberry Shortcake, or a fancy Layer Cake with whipped cream. It’s my favorite vanilla cake recipe.
I kept the filling simple and easy to make. Just add some marshmallow spread and hot water to a buttercream like frosting. If you are feeling more sophisticated you can substitute this filling with a Swiss Meringue frosting. Both are marshmallowy and dreamy.
Make sure you don’t cheap out on the filling, you want every bite to have cream in it! Fill’em in three spots underneath until they burst out the bottom for that signature 3 dot look. This dessert is perfect for a party! Especially one with a bunch of kids, they will love it.
Twinkies
Equipment
- Twinkie Pan
- Piping bag
- Filling frosting tip long and skinny
Ingredients
CAKES
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup vegetable oil
- 1 ¼ cup sugar
- 1 ½ tsp vanilla extract
- 6 egg yolks
- 8 egg whites
- ¾ tsp cream of tartar
- ½ cup milk
- 1 tsp lemon zest
- Non-stick spray
FILLING
- 1 cup marshmallow spread
- 1 cup butter softened
- ½ cup of powdered sugar
- 1 tsp vanilla extract
- 1 tbsp hot water
- ¼ tsp salt
- 1 tbsp milk
Instructions
CAKE
- Preheat the oven to 350 degrees F.
- Sift together the flour, baking powder, salt and sugar in a large bowl.
- Make a well and add yolks, milk, oil, lemon zest and vanilla in the center. Mix together until incorporated.
- In a mixer, whip egg whites and cream of tartar until stiff peaks.
- Fold the egg whites into the flour mixture.
- Spray twinkie pan with non-stick spray.
- Fill each ¾ of the way. Bake for 16 – 18 minutes.
- Remove cakes from pan and let cool on a metal rack.
FILLING
- Whip butter until light in color and fluffy.
- Add in marshmallow spread and powdered sugar while mixing on low until sugar is incorporated.
- Mix in salt, vanilla, hot water and milk. Whip until smooth and glossy.
- Select a long filling tip and fill the frosting bag with icing. Fill each twinkie cake in three places underneath.
