Twinkie® Cake

by 

I wouldn’t say I loved Twinkies® as a kid. I was more of an Oatmeal Cream Pie® kind of girl, but Twinkies® were definitely part of my childhood and hold a special place in my heart. This Twinkie® Cake is my homemade version and I think it’s even better than the original. But you can let me know if you agree.

This cake is an adaptation from Stella Parks but instead of Cool Whip®, I make an ermine frosting that is deliciously silky, and not sweet. It’s the best pairing for this light sponge cake, IMO.

I made this cake for my daughter’s 7th birthday because she LOVES strawberries and whipped cream! I thought this would be a nice break from the traditional chocolate cake that she usually requests (she’s getting chocolate cupcakes for her birthday party 😄).

Twinkie® Cake

How to make Twinkie® Cake

I start by making the paste for the ermine frosting. As that is cooling, I make the sponge cake and get it into the oven. Then I finish the frosting and set it aside until the cake is cooled.

The ermine frosting really couldn’t be easier. Add the flour and milk to a small saucepan and cook over medium heat while whisking constantly. Once it turns into a paste, remove from the heat, mix in the vanilla and let it cool completely. Beat the butter and sugar on high speed for 5-7 minutes. Add the cooled paste in four batches, mixing thoroughly after each addition. Scrape down the sides and bottom of the bowl between each addition. Mix on high speed for another 3-5 minutes once all of the paste has been added. You should have a smooth and creamy frosting.

To make the sponge cake, start by whipping the yolks, sugar, salt and vanilla with the whisk attachment on a stand mixer. Whip on medium-high speed until it doubles in volume, about 5 minutes.

Turn the mixer down to medium-low and add the oil. Then pour in the sparkling water in a slow and steady stream. As soon as you’ve added it all, turn the mixer off.

In a separate bowl, combine the flour and baking powder and whisk together to combine. Sprinkle over the egg mixture, then fold in with a spatula. Do not overmix.

Pro Tips

Use my homemade pan release to brush down the bottom and sides of a quarter sheet pan. Line with parchment paper, then brush down the parchment paper with more homemade pan release. Sponge cakes tend to stick to parchment paper, but this will ensure a nice clean release.

Sponge cakes can be finicky. I always recommend weighing your ingredients using a kitchen scale. They are super affordable and ensure that you get precise measurements every time you bake.

Don’t overwhip the egg yolks! Keep an eye on it and as soon as it has doubled in volume, add the flour. Over whisking can cause them to deflate.

Fold in the flour with a spatula. This will also prevent the cake batter from deflating.

Once you’ve poured the batter into the sheet pan, use an offset spatula to quickly and gently spread it out evenly. Resist the urge to get it perfect because going back over it and over it with a spatula will……you guessed it!….cause the batter to deflate.

I scrape the “skin” off the top of the cake after it has cooled. Use the back of a pairing knife and just gently skim the surface to remove it. Then, flip it out onto a clean surface. Peel off the parchment paper. Use a sharp knife to cut it in half right down the middle. Spread the frosting on one half, top it with the other half.

I always trim the edges because I don’t like the edges on sponge cake. Plus it just looks prettier. 😊

This cake is delicious as is, but I think the strawberries add another texture and flavor that the cake is desperately calling for. I also love to garnish with different sized meringues for another pop of color.

Happy Baking!

XOXOXO Amanda

Twinkie® Cake

Recipe by Amanda Innes-ShareefCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Cooking time

20

minutes
Calories

312

kcal

An adaptation of the American classic, this cake will take you back to your childhood. The calorie count is for the cake and frosting only; it does not account for garnishes.

Ingredients

  • Bleached Cake Flour 140g
    (1 cup)

  • Baking Powder 1 tsp

  • 6 Large Egg Yolks

  • Sugar 100g
    (1/2 cup)

  • Salt 1/2 tsp

  • Vanilla 1 tsp

  • Canola Oil 2 Tbsp

  • Sparkling Water 90g
    (1/2 cup)

  • Ermine Frosting (recipe below)

  • Optional: Strawberries and meringues for garnish

Directions

  • Preheat oven to 350°F. Spray a quarter sheet aluminum baking pan with baking spray or homemade pan release. Line with parchment paper then spray again.
  • In a small bowl, combine the cake flour and baking powder and whisk to combine. Set aside.
  • In the bowl of a stand mixer, add the egg yolks, sugar, salt and vanilla. Use the whisk attachment and whip on medium-high speed until the mixture doubles in volume. It should take about 5 minutes. Be careful not to overwhip.
  • Turn the mixer down to medium-low and add the oil. Mix to combine.
  • Pour in the sparkling water in a slow and steady stream. As soon as it is all in, turn off the mixer.
  • Sprinkle the flour mixture over the top and fold by hand with a spatula. Be careful not to overmix.
  • Pour into the prepared baking pan. Use an offset spatula to spread the batter out evenly. Do not overwork the batter.
  • Bake for 18-22 minutes or until the top is golden brown and touching it in the center bounces back. Cool completely.
  • Prepare the ermine frosting (recipe below). Remove the cooled cake from the pan and take off the parchment paper. Cut the cake in half down the middle widthwise.
  • Spread the frosting on one side of the cake. Lay the other side on top of the frosting.
  • Trim the edges with a sharp knife and garnish.

ermine frosting Directions

  • In a small saucepan whisk together 5 Tbsp of all purpose flour and 1 cup of whole milk. Heat over medium heat, whisking constantly until it forms a paste. Remove from the heat, add 1 tsp vanilla and cool completely.
  • In the bowl of an electric mixer add 226g unsalted butter (1 cup) and 150g super fine sugar (3/4 cup). Beat for 5-7 minutes until smooth.
  • Add the paste to the butter mixture in 4 batches, allowing it to mix completely after each addition. Scrape down the sides and bottom of the bowl. Beat until smooth and silky. There should be no more sugar granules.

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