Hostess Twinkie Sponge Cake

Indulge in the nostalgic delight of homemade Hostess Twinkie Sponge Cake, a recipe that brings the iconic snack to life in your own kitchen! Featuring a light and airy sponge cake made from whipped egg whites and creamy egg yolks, this treat is perfectly balanced with a rich and fluffy marshmallow filling. With simple pantry staples like all-purpose flour, sugar, and vanilla, this DIY version combines authentic flavor with fresh, homemade perfection. Elevate your dessert table with these golden, individually portioned cakes, piped to perfection and irresistibly soft. Whether you’re recreating childhood memories or impressing guests, these Twinkie-inspired sponge cakes offer a sweet, creamy bite every time. Perfect for parties, lunchbox treats, or a weekend baking project, this recipe is a must-try for lovers of classic snack-time indulgence!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.25 cups All-purpose flour
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoons Salt
• 5 large Eggs (separated)
• 0.5 cup Whole milk
• 4 tablespoons Unsalted butter (melted)
• 1 teaspoon Vanilla extract
• 0.5 cup Heavy cream
• 2 tablespoons Powdered sugar
• 0.5 cup Marshmallow creme
• 0.5 teaspoon Vanilla extract (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a Twinkie-shaped pan or a standard muffin tin.

Step 2

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the egg yolks and granulated sugar until thick, pale, and creamy (about 3-4 minutes).

Step 4

Add the milk, melted butter, and vanilla extract to the egg yolk mixture. Mix until combined.

Step 5

Gradually fold the dry ingredients into the egg mixture in batches, being careful not to overmix.

Step 6

In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter in three additions, ensuring the batter stays light and airy.

Step 7

Spoon the batter evenly into the prepared pan, filling each cavity about two-thirds full.

Step 8

Bake for 13-15 minutes or until the sponge cakes are lightly golden and spring back when touched gently.

Step 9

Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

To prepare the filling, use a mixer to beat the heavy cream until soft peaks form. Add the powdered sugar, marshmallow creme, and vanilla extract, then continue beating until fluffy and well combined.

Step 11

Once the cakes have cooled, use a skewer or the handle of a wooden spoon to poke 2-3 small holes in the underside of each sponge cake.

Step 12

Transfer the filling to a piping bag fitted with a small tip. Pipe the filling into each hole in the sponge cakes, ensuring not to overfill.

Step 13

Serve immediately, or store the filled cakes in an airtight container at room temperature for up to 2 days. Refrigeration is recommended for longer storage.

Nutrition Facts

Serving size	1046.2 grams (1046.2g)

Amount per serving	% Daily Value*
Calories	3030

Total Fat 115.50g	148%
Saturated Fat 63.70g	319%
Polyunsaturated Fat 0.10g
Cholesterol 1189mg	396%
Sodium 1567mg	68%
Total Carbohydrate 439.90g	160%
Dietary Fiber 4.10g	15%
Total Sugars 302.70g
Protein 51.50g	103%

Vitamin D 259IU	1293%
Calcium 323mg	25%
Iron 12mg	64%
Potassium 710mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 6.9%

Carbs: 58.6%