Homemade Twinkie-Inspired Sponge Cake
Discover the nostalgic delight of a classic American treat reimagined with this homemade Twinkie-inspired sponge cake recipe. Adapted from Gloria Pitzer's vintage cookbook collection, this golden sponge cake captures the essence of mid-century confectionery magic. Simple to prepare and perfect for snacks or lunch treats, these airy cakes are filled with creamy goodness. Whether served from the fridge or enjoyed after being frozen, they promise a delightful bite every time. Embrace the culinary legacy of yesteryears with this cherished recipe.
24
Servings
83
Calories
7
Ingredients
Ingredients
eggs
6 (beaten until thick and lemon-colored)
sugar
1 cup (gradually added)
flour
1 cup (combined with baking powder and salt)
baking powder
1 teaspoon (combined with flour and salt)
salt
1/4 teaspoon (combined with flour and baking powder)
milk
1/2 cup (scalded)
vanilla extract
1 teaspoon (added for flavoring)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a jelly roll pan to prevent sticking.
2
In a large mixing bowl, beat the eggs on medium speed until they are thick and a lemony color, approximately 5 minutes.
3
Gradually add sugar, a few spoonfuls at a time, continuing to beat for an additional 3 minutes until the mixture is smooth and glossy.
4
In a separate bowl, combine the flour, baking powder, and salt. Slowly incorporate this into the egg mixture, ensuring each addition is well blended.
5
Add the scalded milk in three parts, beating until the mixture is smooth.
6
Mix in the vanilla or almond extract for flavoring, and beat the entire mixture for an additional 2 minutes.
7
Pour the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9
Allow the cake to cool on a wire rack for about an hour.
10
Once cooled, cut the cake into finger-shaped pieces to mimic traditional Twinkie shapes.
11
Spread your favorite creamy filling between two cake pieces to form sandwiches.
12
Wrap each sandwich individually and refrigerate or freeze them for future enjoyment.
13
These cakes can be refrigerated for up to 3 weeks and, when wrapped well, they can be frozen for extended storage.
Nutrition Information
1.8g
Fat
14g
Carbs
2.5g
Protein
0.1g
Fiber
9.6g
Sugar
70mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Homemade Twinkie-Inspired Sponge Cake recipe?
This recipe is a reimagining of a classic American snack, adapted from Gloria Pitzer's vintage mid-century cookbook collection.
How many eggs are required for this sponge cake?
The recipe requires 6 eggs, which should be beaten until they are thick and a lemony color.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the cake.
How long should I beat the eggs?
Beat the eggs on medium speed for approximately 5 minutes until thick and lemony.
When should I add the sugar to the mixture?
Gradually add 1 cup of sugar a few spoonfuls at a time after the eggs have been beaten for 5 minutes.
What type of pan is best for this recipe?
A jelly roll pan is recommended, and it should be greased and floured to prevent the cake from sticking.
What dry ingredients are needed for the batter?
You will need 1 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
How do I incorporate the dry ingredients?
Combine the flour, baking powder, and salt in a separate bowl, then slowly incorporate them into the egg mixture.
What is scalded milk and how is it used in this recipe?
Scalded milk is milk heated to just below boiling. In this recipe, 1/2 cup of scalded milk is added in three parts to the batter.
What flavorings can be used in the cake?
You can use either 1 teaspoon of vanilla extract or almond extract for flavoring.
How long does the cake need to bake?
The cake should bake for 38 to 42 minutes.
How do I check if the sponge cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cake cool after baking?
Allow the cake to cool on a wire rack for about an hour before cutting.
How should I shape the cake to look like Twinkies?
Once cooled, cut the cake into finger-shaped pieces to mimic the traditional snack shape.
How do I assemble the final treat?
Spread your favorite creamy filling between two cake pieces to form sandwiches.
How many servings does this recipe yield?
This recipe makes 24 servings.
What is the calorie count per serving?
Each serving contains approximately 83 calories.
How much sugar is in one serving?
There are 9.6 grams of sugar per serving.
What is the fat content per serving?
Each serving contains 1.8 grams of fat.
How much protein does this cake provide?
There are 2.5 grams of protein per serving.
How long can these cakes be stored in the refrigerator?
The cakes can be refrigerated for up to 3 weeks.
Can I freeze these homemade sponge cakes?
Yes, if wrapped individually and well, they can be frozen for extended storage.
What is the carbohydrate count per serving?
Each serving contains 14 grams of carbohydrates.
Does the recipe include a specific filling?
The recipe suggests using your favorite creamy filling to complete the sandwiches.
How much sodium is in each piece?
Each serving has 70mg of sodium.
Is there any fiber in this sponge cake?
There is a minimal amount of fiber, approximately 0.1g per serving.
What are the main tags associated with this recipe?
The tags include twinkie, sponge cake, vintage recipe, gloria pitzer, snack, and nostalgic.
What is the total number of ingredients used?
There are 7 main ingredients: eggs, sugar, flour, baking powder, salt, milk, and vanilla extract.
Is the cake batter smooth?
Yes, the instructions emphasize beating the mixture at various stages to ensure a smooth and glossy consistency.
Can this be used for school lunches?
Yes, the description highlights that these are perfect for lunch treats and snacks.