Twinkies are iconic snack cakes from the United States. This recipe makes a bundt cake inspired by Twinkies with a delicious soft yellow cake and a gorgeous glossy marshmallow filling.
Take the ingredients for the cake out of the fridge. Let them come up to room temperature for about 30 minutes.
Heat the oven to 180°C/350°F/Gas Mark 4. I use fan-assisted.
Grease your bundt pan liberally. I like to use an oil-based spray, but it works even better if you get a baking spray with flour.
Using a sieve, sprinkle the bundt pan with lots of flour; coat it adequately to release the cake without problems.
Turn the pan upside down and tap it to remove excess flour.
Making the batter
Add sugar and butter in cubes to the bowl of your stand mixer. Using the whisk attachment, cream the butter until pale and fluffy.
While the mixer is running on medium speed, add the eggs one by one, pausing to ensure each is incorporated before adding the next. Stop the mixer and sprinkle baking powder and table salt over the top of the dough. Run the mixer to combine; while mixing, add vanilla extract.
Then add ⅓ of the flour. Mix until combined. 10-15 seconds. Add ½ of the milk. Mix until combined.
Add another ⅓ of the flour. Mix until combined. Add the last of the milk and mix until combined. Add the last of the flour and mix until combined.
Dollop the batter into the bundt pan. Try to get it in as evenly as possible. Use a wet spatula to even the top. Bake for 40-45 minutes until golden brown and a toothpick comes out cleanly.
Remove from the oven and cool on a write rack for 15 minutes. Put the wire rack on top of the pan, invert it, and let the cake come out naturally. Cool completely before proceeding.
Preparing the cake for the filling
Soften your gelatin sheet in a lot of water. If you use powdered gelatin, dissolve ⅓ tsp into 1 tbsp of water. Leave to bloom for 10 minutes.
Using a paring knife, you need to make a cavity in the cake. Cut near the outer perimeter of the cake with the knife slanting inwards at about a 45° angle. Then cut the inner edge with the blade leaning outwards at a 45° angle. See the video for details.
Remove the cake from the cavity with your fingers. If any of it slips into your mouth at this point, that's acceptable ;) Then use a tablespoon to make the cavity rounded. Make sure you tap out excess crumbs when you are finished.
Making the filling
In a heat-proof bowl, combine egg whites, powdered sugar, and lemon juice. Put the bowl over a pot of simmering water. The water should not be touching the bowl.
While whisking, heat the mixture to 80°C/175°F. Once it hits the temperature, take it off the heat. Wring out your gelatin sheet and add it to the warm mixture. Stir until completely dissolved.
Add the mixture to the bowl of your stand mixer. Using the whisk attachment, turn the speed up gradually until whisking at full speed.
Whisk until you have stiff peaks (10-15 minutes). Add the meringue to a piping bag, close it at the top, and cut a large hole.
Add the filling to the cake.
Put cake cardboard over the top of the cake and invert it onto the serving platter or cake stand.
Dust the cake with powdered sugar using a sieve, tapping it lightly on the side to make a beautiful coating.