Homemade Twinkies
Ingredients
VANILLA MARSHMALLOW CREME
- 1.5 tsp unflavored gelatin powder
- 2 tbsp cool water to bloom the gelatin
- 1.5 tsp vanilla extract and/or 1 vanilla bean
- 1/4 cup water for sugar syrup
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1/4 + 1/8 tsp Diamond Kosher salt (half as much if iodized)
- 1/4 cup milk
- 3 tbsp powdered milk
- 1.5 cup heavy cream
VANILLA SPONGE CAKE
- 1 cup bleached cake flour such as Swans Down
- 3/4 tsp baking powder
- 6 large egg yolks (1/3 cup or 3.5oz)
- 1/2 cup sugar
- 1/8 tsp Diamond Kosher salt (half as much if iodized)
- 1 tsp vanilla extract
- 2 tbsp safflower oil, or another neutral oil
- 1/2 cup club soda, still fizzy
- 1/2 recipe Vanilla Marshmallow Cream (recipe follows)
Notes
- Do not substitute the bleached cake flour for all-purpose flour or unbleached flour. The high pH and starch content of unbleached cake flour will cause these cakes to collapse as well as the high protein content of all-purpose flour.
- Club soda, seltzer water, and sparkling water can all be used. Do not use mineral water or tonic water as it contains variable sodium.
- This batter cannot be made in advance.
- Most marshmallow mishaps are temperature-related. The filling will be thick and rubbery if cooked to above 250°F, soft and runny if not cooled to 212°F, or impossibly thick if the syrup drops below 205°F as it cooks. Avoid these problems with an accurate thermometer.
- Do not walk away from your thermometer while waiting for it to cool to 212°F.
- When beating the marshmallow mixture when it is 212°F, it’s best to use a hand mixer, which is better able to whip the small quantity of syrup. If using a stand mixer, double the recipe.