Ingredients
- For the Golden Sponge Cakes:
- 1 ½ cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, room temperature
- For the Creamy Vanilla Filling:
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar, sifted
- 7 ounces marshmallow fluff
- 2–3 tablespoons whole milk or heavy cream, as needed
Instructions
- Preheat oven to 350°F (175°C) and grease Twinkie molds or mini loaf pans.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a mixer, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time, then add vanilla. Alternate adding flour mixture and milk until just combined.
- In a separate bowl, whip egg whites to stiff peaks. Fold into the batter in batches to keep the mixture light.
- Spoon batter into prepared molds, filling each about ⅔ full. Bake for 12–16 minutes until golden and springy. Cool completely on a wire rack.
- For the filling, beat butter and shortening until fluffy. Add vanilla and salt, then gradually mix in powdered sugar. Add marshmallow fluff and beat until smooth. Adjust with milk if needed.
- Fill a piping bag fitted with a long tip. Poke three holes in the bottom of each cake and fill with cream. Chill for 30–60 minutes before serving for best texture.
Notes
- Don’t overmix the batter to keep cakes light and fluffy.
- Use a long piping tip for even filling distribution.
- Chill filled cakes to help set the cream and enhance texture.
- Flavor the filling with almond, coffee, or fruit extracts for variation.
- Use foil molds or mini loaf pans if you don’t have Twinkie pans.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
