Ingredients for Hostess Twinkie Sponge Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- Vanilla Extract
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How to Make Hostess Twinkie Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a jelly roll pan (approximately 15x10 inches).
- In a large bowl, beat eggs until thick and pale yellow (about 5-7 minutes with an electric mixer).
- Gradually add the sugar, a few tablespoons at a time, beating well after each addition. Continue beating for another 3 minutes until the mixture is light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk in three additions, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract (or other desired flavoring).
- Beat for 2 minutes more.
- Pour batter into the prepared jelly roll pan and spread evenly.
- Bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, cut the cake into rectangular shapes resembling Twinkies.
- Spread a generous amount of filling onto one half of each cake rectangle.
- Top with another rectangle to form a sandwich.
- Wrap individual Twinkies and refrigerate for at least 30 minutes to allow the filling to set.
- Store refrigerated for up to 3 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
2g
Carbs
4g
