Things to know about Twinkies Recipe
American Traditional Golden Sponge Cake with Creamy Filling from Illinois – Twinkies were first made by James Devar at the continental baking company. Its first original filing was a banana filling it was then changed to vanilla filling during world war II. Twinkies were ridiculously good enough that the state of TEXAS started to deep fry them. Twinkies are famous because of their name, shape, and extraordinary flavor.
Tasteful American Traditional Golden Sponge Cake with Creamy Filling from Illinois. Authentic Recipe of Twinkies.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 60 grams (2.12 oz) Cake Flour
- 30 grams (1.06 oz) All Purpose Flour – Plain Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- 2 tbsp Milk
- 4 tbsp Unsalted Butter
- ½ tsp Vanilla Extract
- 5 pcs Egg Large
- 6 tbsp White Sugar – Regular Sugar – Granulated Sugar For the egg yolks
- 6 tbsp White Sugar – Regular Sugar – Granulated Sugar For the egg whites
- ¼ tsp Cream of Tartar
- 6 tbsp Unsalted Butter
- 165 grams (5.82 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
- ¾ cup Marshmallow Fluff
- 2 tbsp Whipping Cream – Heavy Cream
- Preheat the oven to 350°F / 180°C.
- Cut 12 inches (30 cm) long and 14 inches (35 cm) wide aluminum foil, fold each piece in half and create rectangles that are 6 inches (15 cm) long and 7 inches (18 cm) wide aluminum foil.
- Spray generously with non-stick spray or coat with vegetable oil. Place the mold on a baking sheet.
- Mix dry ingredients all together in a mixing bowl.
- In a small saucepan mix together milk and butter on low heat until butter melts, remove from heat and vanilla, cover, and set aside.
- Beat egg whites on high speed with an electric beater until foamy and gradually add sugar and cream of tartar until it forms soft peaks.
- Mix egg yolks with the sugar on medium-high speed until it turns into a lemon yellow color. Add beaten egg whites to yolks and do not mix.
- Sprinkle the flour mixture over the egg whites and mix it on low speed for 10 seconds. Remove the bowl, make a well on the side, and add melted butter into the mixture. Fold gently until it is fully combined.
- Add batter into the prepared molds and bake for 13-15minutes. After baking allow them to cool for 3 minutes.
- Using a mixer, beat together butter, confectioner’s sugar, and marshmallow fluff. Add heavy cream and beat until smooth.
- Transfer frosting to a piping bag with ¼ round tip. Poke three holes at the bottom of each cake. Pipe frosting into the cakes.
— Specific Atributes of This Recipe:
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