Hostess Twinkie Sponge Cake

Nutriscore Rating: 48/100

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!

Recipe Information

• Prep Time: 25 min
• Cook Time: 15 min
• Total Time: 40 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 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)

📝 Instructions

13 steps

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

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

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

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

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

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.

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

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

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.

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.

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.

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.

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

1 serving (131.3g)

Calories		387
% Daily Value*
Total Fat		14.4 g	19%
	Saturated Fat	8.0 g	40%
	Polyunsaturated Fat	0.0 g
Cholesterol		151 mg	50%
Sodium		196 mg	9%
Total Carbohydrate		55.4 g	20%
	Dietary Fiber	0.5 g	2%
	Total Sugars	38.0 g
Protein		6.6 g	13%
Vitamin D		0.9 mcg	5%
Calcium		39 mg	3%
Iron		1.3 mg	7%
Potassium		83 mg	2%

*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: 1044 cal (34.5%%)

Protein: 210 cal (7.0%%)

Carbs: 1772 cal (58.5%%)