Twinkies

Ingredients:

  

2 large eggs

18 grams sifted cake flour

15 grams cornstarch (corn flour)

50 grams plus 1 tablespoon (7 grams) granulated white sugar (divided)

1/2 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Filling:
Any flavored frosting (Available in Phoon Huat)

For Sponge Cake: 

1. Preheat oven to 450 degrees F (180 degrees C) and place oven rack in the center of the oven. Prepare mini cupcake trays with mini paper holders.
2. While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. Meanwhile, in a small bowl whisk the flour with the cornstarch.
3. Place the egg yolks, along with 50 grams of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in. 
4. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
5. Scoop batter into piping bag with Wilton medium size round tip. Pipe each holder with batter till 3/4 full.  Bake in middle rack for 15mins.  Remove and cool on rack.

 Filling:

1. Fill piping bag with store bought frosting with Wilton writing tip.  Pipe frosting in the middle of each cupcake and repeat till finished.

Makes 24 mini cupcakes

Variations

Instead of baking mini cupcakes, I did another version of twinkies.  I baked the sponge cake on a square tin and slice into 7x7.
After which I used Wilton tube frosting to decorate the top.
It becomes a pull out cake, great for parties as finger food dessert.