Hey guys, before i write this i just want everyone to know that I have tried the recipes on this site and have had no luck with this....
My nephew (dare i say this.......) HATES cake.....or so he says LOL. He loves twinkies....so for his birthday they stack twinkies in a pile and throw some candles on it.......my mother hates THAT! SO.....she wants me to find a good recipe to make a "cake" that tastes JUST LIKE twinkies.....
Twinkies are sponge cake right?? Has anyone ever made a cake like this??? Thanks in advance for any advice!
I don't know about the cake part but the recipe on CC for Twinkie Filling taste just like the real thing.
I use a hot milk sponge cake recipe for Buche de Noel cakes at Christmas and it is really nice to work with, and has a good flavor. It is from Alice Medrich's book "Cocolat" I have also baked it in a springform pan so imagine you could do either a cookie sheet for a thinner cake or a round springform pan.
Hot Milk Sponge Cake
Makes one 8" round or one 11X17" sheet cake.
1/4 cup milk
2 Tablespoons Butter (I use Salted) cut into small pieces
3/4 cup flour
1 teaspoon baking powder
3/4 cup granulated sugar
3 large whole eggs
3 large egg yolks
2 teaspoons Vanilla
Preheat oven to 400 degrees for jelly roll, 350 degrees for round pan.
Line the bottom of the pan with parchment paper. No need to grease pan.
Heat milk with butter in small saucepan over medium heat until butter melts. Reduce heat to lowest setting to keep milk hot but not simmering.
Sift flour twice with baking powder, return to sifter and set aside. In a large heatproof bowl, use a hand held whisk to combine sugar, whole eggs and egg yolks. Set bowl over a pan of simmering water. Heat mixture, whisking occasionally, until mixture is lukewarm to the touch.
Pour mixture into KitchenAid Mixer bowl with whisk attachment, beat at high speed until mixture has cooled and tripled in volume and has the consistency of thick whipped cream. Add vanilla and combine well.
Sift one third of the flour over the egg mixture and fold in gently by hand with a rubber scraper, fold in half of the remaining flour, then fold in remainder of flour.
Pour the hot milk and butter mixture into the batter and fold well, scraping the bottom of the bowl each time and bringing the batter up the sides of the mixing bowl until you can no longer see traces of liquid. Turn batter into prepared pan.
Bake until cake is browned, starts to shrink from sides of pan, and springs back when lightly touched with fingertip, about 10 minutes at 400 degrees for Jelly roll, 20-35 minutes at 350 degrees for round pan. Cool baked cake in pan on a rack, when cool, run a small knife around edges to release, invert and turn out of pan. Cool completely before icing or assembling. Cake can be wrapped well in saran and refrigerated for up to 2 days ahead of using.
I haven't tried this, but a former co-worker of mine gave me this recipe. It sounds like it would be delicious!
1 box of twinkies
1 large box of instant vanilla pudding
2 cup milk
1 container of cool whip
1 bag of heath bar chocolate toffee bits
Slice Twinkies lengthwise so they fallopen line up in a 9x12 pan.
Mix milk and pudding - let it set up a little.
Fold in cool whip, pour over twinkies. Top with Heath bits.
Freeze or refridgerate.
Like I said, I haven't done this, but if you decide to try it, let me know how it works out.
The filling from the Giant Ding Dong Cake on CC:
http://www.cakecentral.com/cake_recipe-715-0-Giant-Ding-Dong-Cake.html
seems to be preferred as a twinkie-like filling over the twinkie filling recipe on this site:
http://www.cakecentral.com/cake-decorating-ftopict-45476-twinkie.html+filling
Here are some other recipes for twinkie cake and filling:
http://www.cooks.com/rec/view/0,166,144160-249199,00.html
http://www.recipezaar.com/42839
How to make your own twinkies:
http://www.elook.org/recipes/dessert/22242.html
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