Home-Made Cream-Filled Twinkies™ Guilt-Free - Musings of a Kenai Peninsula Foodie Blog at Allrecipes.com - 262188

Musings of a Kenai Peninsula Foodie

Home-made Cream-Filled Twinkies™ Guilt-Free 
Dec. 27, 2011 10:35 pm 
Updated: Dec. 28, 2011 12:08 pm
A comment to Mike Harvey about Binky the Polar Bear...

Of course, we Alaskans would never allow Binky to be put down!  It definitely wasn't his fault.  And besides, anyone who is willing to squeeze through/around/vault over three barriers deserve a "reward" for his or her efforts -- which definitely happened.  She's lucky she didn't bleed to death.  Up here, Humans are NOT at the top of the food chain, something you need to keep in mind.  Also, we detest people who don't take responsibility for their actions.  Our usual reaction?  Just like Jeff Foxworthy quoted once:  "Bet you won't do that again..."

Smitty, my very good friend and head zookeeper, actually was interviewed by an Australian reporter  not long after the attack, and strangely enough, no one demanded that  Binky go for the "Big Snuff".  Glad they saw it our way, too.

OH!!!  Someone actually filmed the attack -- check out YouTube!!

Today, I logged on a new recipe variation -- Glorious Cream-Filled Sponge Cakes!!  My first one was when I was living in Amish Country -- that was incredible!!  Over a week ago, I was web-surfing and came across a really cool baking supply company:


This place has bakeware I've never seen before!  As well as some really tasty fillings available.  And here is the gem of a cake pan I found...


This only cost $24.99 plus shipping and applicable sales tax.  And, yes, the syringe and decorating tips/nozzles come with it, too!

I filled these cakes with home-make lemon filling reminiscent of the filling in lemon meringue pies, a wonderful vanilla-bean-scented pastry cream, and this to-die-for dark chocolate cake & truffle filling with butter cookie pieces (also from Pastry Chef Central).

Here's the recipe:

Glorious Cream-Filled Sponge Cakes (inspired by Twinkies™)

"I can't eat Twinkies™. They give me such heartburn. Probably from what keeps them from spoiling after twenty-five years. However, this is my own version, and it turned out so well!! The main problem? I don't share these very well at all."
Prep Time:
30 minutes
Cook Time:
60 minutes
Ready In:
90 minutes




Original Recipe Yield 12 individual filled cakes


  • Instead of making this a cake, I made my own version of Twinkies™ -- and these were glorious!!


  • 6 large eggs
  • 1 cup superfine white sugar (NO substitution with alternative sweeteners!)
  • 1/4 cup water
  • 1 Tablespoon Mexican Vanilla or 1 teaspoon of vanilla bean paste.
  • 1 cup King Arthur cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

  • Filling options:

  • Pastry cream filling
  • Stabilized whipped cream (heavy cream + French Vanilla instant pudding)
  • Chocolate ganache or dark chocolate cake & truffle filling with butter cookie pieces
  • Almond Schmear (can be found at Pastry Chef Central or King Arthur Flour)
  • Chestnut paste mixed with pastry cream
  • Pistachio paste mixed with pastry cream
  • Fruit-flavored or caramel or creme de leche fillings.
  • Citrus-flavored home-made filling (think lemon meringue pie)


  1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water and vanilla. Beat in flour.
  2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
  3. Grease pan per manufacturer's instructions. Pour batter into a cream canoe pan (or any pan that makes individual sponge cakes that resembles Twinkies™). Bake at 325 degrees F (165 degrees C) for thirty minutes, or until done. Do NOT allow these cakes to burn!
  4. Allow cakes to cool completely, then remove from the pan.
  5. Fill with filling of your choice with a filling syringe. I sprinkled them lightly with powdered sugar that has had a few vanilla beans living with it.
  6. Serve... if you are willing to share. Prepare to be amazed. I certainly was...


  • Since these cakes do not need to raise as much as a cake, greasing the pan is fine, unlike if you were planning to make a bundt cake -- in which you would not necessarily be greasing the cake pan. My neighbors in Amish Country -- where I first had a home-made cream-filled cake like this -- lightly frosted these filled cakes, but I think this is over-kill.

Man!!!  This is my all-time favorite dessert made by me now!!  And this is going to be my new specialty for my tea party catering business!  I might even consider small cupcakes for tea -- I doubt I could be satisfied with just one filling flavor...

PS:  Why do I call this guilt-free?  No embalming fluid.  Well, how else does the real Twinkie™ survive spoilage for over twenty-five years?
Dec. 28, 2011 5:47 am
If I use this recipe, I must use alternative sweetener even though you specified not to. I will save it and experiment. Thank you. ... We have a very complete kitchen shop about 20 miles from us. I try to get there at least once a month to explore the inventory. So far, they have not completed their website. The pastrychef.com site is very complete and has items that I have not seen before. Thanks for passing it on to us. ... It's great that Binky is still around. I was at the Columbus (OH) Zoo and saw Polar Bears up close. They were formidable even though the safety measures are very substantial. I think their faces may be deceptively friendly for such a dangerous creature.
Dec. 28, 2011 5:49 am
BTW, would you send that CareyNorman to your banned user file? He likes to impose his get-rich-quick schemes on anybodys blog entry.
Dec. 28, 2011 8:23 am
Looks good! Thanks! I really appreciate you sharing. Do you have the recipe in your recipe box?
Dec. 28, 2011 8:34 am
Hey BB, thanks for the tip on Pastry Chef.com. I sure could have used that a month before Christmas. The finances were a little tighter this year so for my daughters, I decided to get them some smaller quality items for their kitchens. Number one on my list was measuring spoons and I ultimately did get them Cuisinpro spoons just like mine but I had to drive a 100 miles to get them. I don't know if the ones at Pastry Chef are Cuisinpro but they look identical. A great site, thanks for that. Also, hadn't heard about the polar bear thing but having grown up in Prince George BC, I can attest to the caution one needs to exercise with wild animals. I have a great scar on my right pointer finger given my by a wild baby rabbit I caught when I was 10. Who cares about bears, keep them darn rabbits away from me!
Dec. 28, 2011 8:42 am
Thanks for the recipe, after the Christmas cookies and goodies are off my hips I will try these. Yum!
Dec. 28, 2011 8:52 am
I thought I should return the favour, so here is an accompaniment site you might like for specialty containers. http://www.specialtybottle.com/
Dec. 28, 2011 9:30 am
Wow...these look addictive alright. Thanks for sharing.
Dec. 28, 2011 12:00 pm
I have the a jumbo muffin pan and a regular muffin pan. I think I'd use that 12 muffin pan and then fill. I do have that syringy thing just like that picture. My SIL gifted me this Christmas :) I'll save that recipe and sounds great!
Dec. 28, 2011 12:08 pm
Thanks for sharing...:O)
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About Me
I have lived many places, including Amish Country in Ohio, but Alaska is the place I adore. I get all my seafood from Peninsula Seafoods, including wild white King Salmon, and King Crab at $9.95 a pound! I love the summers where it is just around sunset all night long! And on the Summer Solstice, we'll either stay up all night with the Dragon Drummers or go fishing in the middle of the night. In the Winter, we hibernate and eat comfort food.
My favorite things to cook
I LUV to grill! I'll grill all the veggies in my house once I get my charcoal grill going. I also love Asian cooking, especially Japanese, but Kalbi is my all-time favorite meat to grill.
My favorite family cooking traditions
My grandmother on my mother's side left me a lot of her authentic Slovak recipes which I adore. I also tried to learn as much from my Uncle Bob who is a chef extraordinaire.
My cooking triumphs
Anything seafood and noodles. In fact, I make my own pasta because it tastes so much better and soaks up the flavors of my sauces.
My cooking tragedies
Lately, I really screwed up meatloaf. And some goolash I recently did. Yuck!!! How can anyone mess up on these two entrees?? I guess I can...
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