I have to admit… twinkies aren’t my favorite. They are so overly sweet, oily tasting, and have a little bit of a chemical flavor… which is completely and totally unlike the rich, buttery and airy recipe I have for Homemade Snack Cakes. Seriously, homemade twinkies are like little springy ovals that taste like a pound cake mixed with delicious buttercream sent from heaven.
I recently stumbled upon a Wilton Delectoval Cake Pan at Joann Fabric and Crafts and had to jump for it! It is such a cute pan, and I am excited to make lots of little cakes the kids will love. They are also a bit smaller than twinkies, which helps with portion control.
I’m not going to lie- I was a bit afraid the snack cakes would stick. But I found some Wilton Cake Spray (think cooking spray, but perfect for baking cakes), and they slid right out of the pan. I think the Wilton Cake Spray is one of the best cooking sprays I have ever found, hands down.
Since these snack cakes are so light and airy, they do tend to go stale more quickly. They are great in an airtight bag in a cool, dry place for a few days- but are more delicious when eaten fresh. A few hours is fine to make them ahead of time for a party.
- 1/2 cup sifted cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon Vanilla Extract, I use madagascar vanilla
- 3 tablespoons granulated sugar
- 4 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon Vanilla Extract
- 2-3 teaspoons milk
- In a small bowl, combine flour, baking powder, and salt.
- In a stand mixer, beat egg whites and cream of tartar until stiff but not dry.
- While the egg whites are mixing, beat egg yolks until frothy and lighter yellow.
- Slowly add vanilla and sugar, mix until mixture has doubled.
- Fold in egg whites slowly, followed by the flour mixture.
- Spray delectoval pan generously with cake spray.
- Fill pan 1/3 full and bake for 8 minutes, or until sides are slightly browned and springy to the touch.
- Let cool on a cookie rack in the pan and then slide cakes out using a knife to loosen from pan (if necessary.)
- While cooling mix filling ingredients until light and fluffy. Using a Bismarck Tip #230, pipe filling into your cakes from the bottom of the cake in 3-4 places along the cake. This spreads best if done when cool or icing will melt into cake.