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Twinkie Cake

Snack cakes are wonderful things... even better when you can make and store your own.

BLOG POSTINGS > Lunchbox Fodder

Twinkie Cake

by zirbirt

Snack cakes have been a lunchbox staple for ages. Whether they be Hostess, Little Debbies, Tasteycakes or whatever brand, we love those little treats. They are convenient, always ready, store for ages and taste pretty good. The downside is, they are terrible for us. I don't just mean the sugar, fat and calorie content. I mean the other stuff. All the preservatives, moisturizing agents and artificial flavors and colors are questionable at best. So in thinking about replacing these with homemade version my goal was not to make a healthy low calorie cake, but to make a very good tasting cake that didn't have the stuff I'm really unsure of.

Twinkies are a simple concept, sponge cake with a cream filling. Twinkies have a clearly "sugary" flavor with a pretty strong sponge. So to begin, I wanted to use my sweetest sponge cake recipe. This cake is usually reserved for fresh berries and whipped topping.. because it is very sugary, and compliments acidic berries perfectly.

Sweet Sponge Cake
4 Eggs
2 cups sugar
1 tsp Vanilla
1 cup milk
1/4 cup (1/2 stick) butter
2 cups flour
2 tsp baking powder
1/4 tsp salt

I begin by beating the eggs in my stand mixer with a paddle attachment. I beat them on high for about 4 minutes.

Now I add my sugar and beat that on high for another 4 minutes. The mixture will start to look like pudding almost.

Then I fold in my vanilla.. and turn everything off.

I take my dry ingredients and sift them together and add them to this mixture and mix until combined. Things will be very thick at this point.

Next, I take my milk and butter and put them in a saucepan over low heat. I heat this until the butter melts.

Once the butter is fully melted, I add it to my batter and mix to combine. Now it will be more manageable.

I drop the batter into a 9X13 cake pan that has been buttered and foured. Then pop it into a 350 degree oven for about 30 minutes. I know it's done with the center springs back when I touch it... or a toothpick inserted in the center comes out clean.

I let this rest in the pan for 10 mins, then flip it onto a baking rack to fully cool. Once fully cooled, I divide it into 2 layers.. I take a long piece of thread and wrap it around the entire cake, where I want it to cut. Then pull the thread together to cause it to create a perfect cut.

Now we need the filling. This is actually quite simple.

1 cup shortening
1 tsp vanilla
3 cups Powdered Sugar
dash salt
1 7oz can marshmallow fluff
3 Tbs milk

I begin by whipping the shortening. Then add in the vanilla and powdered sugar and whip.. I let that blend on high for about 3 minutes. This will leave us with a very thick frosting.

I then add in my fluff and a bit of milk. I blend that on high for a few more minutes until everything has that creamy look I want.

Then I just spread that over 1 layer of the cake.

And just put the top layer back on.

That is really it.. I add a little glaze to the top, just to give a little bit of crunch. You can make a frosting, or whatever to top it, or just eat it without anything on top.

To store for lunches, I just cut this into 16 slices by making 4 even slices vertically and horizontally. Then each slice goes in a sandwich bag and gets tossed in the freezer. When I pack a lunch in the morning, I just toss a frozen one in. It helps keep the lunch cool and is ready to eat by lunch time.

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