But I still wanted to try to replicate the treats, and without any of those nasty preservatives (so you could technically say this recipe is the "healthier" version of Twinkies...sorta). They ended up being pretty good. I didn't have any snack cake molds (who does, anyway?) so I used those mini disposable meatloaf pans, pictured here:
But if you're feeling more creative and coordinated than me, you can mold a double layer of aluminum foil around a bottle of spices. If executed properly, the final product's shape would be a lot closer to that of an actual Twinkie. Since I used these pans, mine turned out more flat and square, rather than round/oval-shaped.
The creme injection part can also be a little tricky if you don't have a special tool. I'm lucky enough to have this cool cupcake decorating contraption (pictured below) that I used to pump the filling into the cakes. If you don't have something like this, I recommend just frosting the top of the cakes with the filling and calling it "icing" instead. It will taste the same and it's all going in the same place anyway!
Aside from the difference in shape, the spongy texture and taste of the cake was very similar to that of the original and the creme filling was sweet and light. I definitely recommend making these treats if you are a real vanilla snack cake fan.
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| Cake Ingredients |
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| Creme Filling Ingredients |
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| Whipped Egg Whites |
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| Cake Batter |
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| Cake Batter in Molds |
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| Creme Filling |
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| Snack Cakes, Filled (whole) |
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| Snack Cake, Filled (split) |
Vanilla Snack Cakes
3/4 cup all-purpose flour
1/4 cup cake flour
1 tsp baking powder
1/2 tsp salt
4 egg whites
1/3 cup cane sugar
2 tbs honey
1/4 cup water
2 tbs vegetable oil
4 egg yolks
1 tsp vanilla extract
Snack Cake Creme
2 tbs all-purpose flour
1/2 cup milk
1/2 cup cane sugar
1/2 tsp vanilla extract
4 tbs (1/2 stick) unsalted butter, cut into pieces
4 tbs coconut oil
Directions:
1.) Snack Cakes: Preheat the oven to 350 degrees F and lightly grease your molds
2.) Sift the all-purpose flour, cake flour, baking powder and salt together and set aside
3.) In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside
4.) In the same mixer bowl, add the sugar, honey, water, oil, egg yolks and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
5.) Pour the batter in the prepared molds, filling them about 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans half way through baking. Cool the cakes in in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Creme
6.) Snack Cake Creme: Combine the flour and milk in a saucepan over medium heat to form a thin paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.
7.) In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes.
8.) To fill the cakes, use a skewer or chopstick to poke 2 to 4 holes (depending on the size of your cake) partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismark (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Creme.
One last thing! Shout out to my sister who is an EXCELLENT BAKER! She is also extremely artistic, so her desserts are always so pretty! Check out her latest creation below: Italian Creme Cake with Pecans. Isn't it beautiful?! Great job, Jess! Love you!
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