How to Make Twinkies from Scratch

1. Stage

Cakes: Preheat oven to 350 degrees F. Spritz pan(s) or pan wells with baking spray. Separate egg whites and yolks into separate large bowls.

2. Stage

Pour sugar, baking powder, and salt into bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl. Using an electric hand mixer or a stand mixer fitted with paddle attachment, beat egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add ground sugar mixture and vanilla, and continue to beat until eggs are very thick and pale—almost off-white and creamy in color. Reduce mixer speed to low and stir in flour. Set aside.

3. Stage

Using an electric hand mixer on high speed or a stand mixer fitted with whisk attachment on medium-high, whip egg whites into soft peaks. Stir about a quarter of whipped egg whites into batter to loosen it up, then gently fold in remaining whites in 2 or 3 batches, working slowly to incorporate them without destroying their fluffiness.

4. Stage

Pour batter into prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch. Bake until cakes are puffy and golden brown and a tester inserted into center comes out clean. Timing may vary, so watch carefully, but will be 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for 8-inch square metal baking pans or hot dog pans.

5. Stage

Cool cakes in pan for 10 minutes on a wire rack; they will shrink and pull away from pan sides. Line wire rack with waxed paper and spritz paper lightly with baking spray. Invert pan to turn cakes out onto rack. Cool completely before cutting into Twinkie shapes (if using a loaf or hot dog pan) and filling.

6. Stage

Filling: Stir sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until sugar is fully dissolved and liquid no longer feels granular. Clip a candy thermometer to side of pan and bring liquid to a boil without stirring. Continue to heat until sugar syrup reaches 235 degrees F to 240 degrees F (soft-ball stage).

7. Stage

Meanwhile, using stand mixer fitted with whisk attachment, whip egg whites on medium speed just until soft peaks form. Just before sugar syrup reaches soft-ball stage, restart mixer on low speed. When syrup is at temperature, carefully drizzle it into egg whites.

8. Stage

Increase mixer speed to medium-high and whip for 5 to 7 minutes, until filling is thick, shiny, and white, forming stiff peaks. Add vanilla and stir for another 15 seconds to incorporate

9. Stage

Assembly: Fill a pastry or gallon-size zip-top bag with filling. Use a sharp paring knife to cut small holes in cake bottoms (a single hole for cupcakes, 3 or 4 for canoes or cut loaf pieces). Insert pastry tip into each hole and squeeze gently to fill. Cakes will swell slightly as the holes fill up.

10. Stage

Store filled cakes in refrigerator in an airtight container for up to a week; as with most sponge cakes, they really do taste better after resting overnight than if eaten fresh.