Fluffy Homemade Twinkies Vanilla (Print Version)

# Ingredients:

→ Cake

01 - 1 tablespoon vanilla extract
02 - 160 millilitres vegetable oil
03 - 120 millilitres whole milk
04 - 6 large eggs, room temp
05 - 1 teaspoon salt
06 - 2 teaspoons baking powder
07 - 225 grams white sugar
08 - 250 grams cake flour, sifted

→ Filling

09 - 40 millilitres water
10 - 135 grams sugar
11 - 2 large egg whites, room temp

# Instructions:

01 - Turn your oven on to 177°C. Spray those Twinkie pans really well with non-stick spray and set 'em aside for now.
02 - Grab another bowl. Whisk eggs, milk, vanilla, and oil until it's all smooth and mixed up.
03 - Toss the sifted flour, sugar, baking powder, and salt in a big bowl. Stir them up good so they're totally mixed.
04 - Dump the wet stuff into the dry mix. Grab a whisk and mix until your batter is totally smooth—no lumps allowed.
05 - Scoop that batter in your pans. Fill each about two-thirds. Pop them in the oven for about 15 to 20 minutes. They're ready when a toothpick poked in the middle comes out clean.
06 - Pull the pans out and let the cakes cool down all the way before you try to put in the filling.
07 - Attach the whisk to your mixer and crank it to high. Whip those egg whites until they stand up in stiff peaks.
08 - Pour sugar and water into a small pot. Heat on medium-low and stir 'til dissolved, then bump up to medium and cook until it hits 119–121°C.
09 - While the mixer does its thing on medium-high, slowly drizzle the hot syrup into your egg whites. Keep beating until it's thick, shiny, and not warm anymore.
10 - Grab a piping bag with a #10 tip. Spoon in your cool meringue filling and get ready to go.
11 - Flip those cooled cakes over. Stick the piping tip in the bottom at three spots on each and fill 'em up. Stop before they overflow.

# Notes:

01 - If you can't find cake flour, mix 250 grams all-purpose flour with 32 grams cornstarch as a swap.
02 - Short on time? Use store-bought marshmallow fluff for filling instead.
03 - Want lighter cakes? Always sift the flour first before dumping it in – that's the trick.
04 - Beat the meringue until it feels cool and holds its shape. That's how it gets nice and stable.
05 - Double check that there's zero yolk in the egg whites if you want sky-high meringue.
06 - When making the syrup, don't stir after it's dissolved. Clean any sugar on the pot sides with a wet brush instead.
07 - No piping bag? Snip a corner off a zip bag and use that to fill your cakes.
08 - Don't have a piping tip? Use a skewer to poke holes in the bottom so the filling can get inside.
09 - If your cakes wobble, trim the bottoms off after cooling so they stand up straight.

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