🍰 Homemade Twinkies 🍰✨

Soft sponge cakes filled with fluffy vanilla cream—just like the classic treat, but made fresh at home!

Ingredients

For the Sponge Cakes

• 6 large eggs, separated, room temperature
• ½ cup (120 ml) whole milk, room temperature
• 2 tsp pure vanilla extract
• 1½ cups (188 g) cake flour, sifted
• 1½ cups (300 g) granulated sugar
• 1 tsp baking powder
• ½ tsp fine sea salt
• ½ cup (113 g) unsalted butter, melted and cooled

For the Vanilla Cream Filling

• ¾ cup (180 ml) whole milk
• 2 tbsp all-purpose flour
• Pinch of fine sea salt
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (95 g) confectioners’ sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Prepare Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour canoe molds or muffin tin.
2. Mix Wet Ingredients: Whisk yolks, ¼ cup sugar, milk, and vanilla until smooth.
3. Combine Dry Ingredients: In mixer, whisk flour, remaining sugar, baking powder, and salt.
4. Make Batter: Add melted butter and yolk mixture. Mix until combined. Transfer to bowl.
5. Whip Egg Whites: Beat whites until stiff glossy peaks form (3–4 min).
6. Fold: Gently fold whites into batter until no streaks remain.
7. Bake: Fill molds ¾ full. Bake 15–18 min until springy. Cool 5 min, then transfer to rack.
8. Prepare Filling: Cook milk, flour, and salt until thick paste (3–4 min). Chill 1 hr.
9. Finish Filling: Beat butter and sugar until fluffy. Add vanilla and chilled paste. Beat until creamy.
10. Fill Cakes: Poke 3 holes in bottom of each cake. Pipe cream into holes until cakes plump. Wipe excess.

Details

• Prep Time: 30 minutes
• Bake Time: 15–18 minutes
• Total Time: ~2 hours (including chilling)
• Yield: 12 cakes
• Kcal: ~250 per cake

✨ A homemade twist on a nostalgic favorite—soft sponge, creamy filling, pure joy in every bite!