Separate eggs; put egg whites in stand mixing bowl and yolks in another big bowl
5 large eggs, separated
Make the Twinkie Batter
With a hand or stand mixer, beat egg whites on high until white and frothy, or foamy
5 large eggs, separated
Gradually add 6 tablespoons sugar and cream of tartar to egg whites; beat continuously until soft peaks form; set aside
¾ cup sugar, granulated, divided, ¼ teaspoon cream of tartar
In a large bowl, combine egg yolks and 6 tablespoons of sugar; combine until smooth and pale yellow
5 large eggs, separated, ¾ cup sugar, granulated, divided
Add the egg white mixture to the egg yolk mixture - DO NOT MIX THESE TOGETHER; JUST DUMP THE EGG WHITE MIXTURE ON TOP OF THE EGG YOLK MIXTURE
Sprinkle in the flour mixture you made earlier to the bowl with the egg whites and egg yolks
Use a mixer and combine on low speed for 10 seconds
Make a well in this mixture and pour in the butter/milk mixture
Fold ingredients together gently - do not overwork (about 8 folds)
Pour batter into an ungreased, non-stick Canoe pan or Twinkie pan; fill each slot only about a quarter of the way
Bake @350°F for 18-20 minutes, or until the center comes out clean on a toothpick
Twinkie Filling Instructions
In a small saucepan, combine raspberries, sugar, corn starch and lemon juice; cook on medium heat until raspberries turn liquid; strain through a fine strainer and set aside
6 ounces fresh raspberries, 2½ tablespoons sugar, granulated, 1½ teaspoons corn starch, ½ teaspoon fresh lemon juice
Use a mixer and cream together softened butter and cream cheese
Add raspberry puree and combine well; put into a piping bag
See Recipe Notes for filling the Twinkies
Notes
A note about the baking panIf you do not have a non-stick baking pan, lightly spray the pan with oil before adding the batter.Cake flourIf you don't have cake flour, you can easily make your own with all-purpose flour and cornstarch. Measure 1/2 cup of all-purpose flour in a measuring cup. Then remove 1 tablespoon of the flour. Then add 1 tablespoon of cornstarch to the measuring cup with the flour in it.The Twinkie FillingYou will have more than enough filling leftover! You can use it as a frosting or dip for your desserts!Filling the TwinkiesAfter your Twinkies are done, refrigerate them for about 15 minutes. The best way to fill them is to gently turn them upside down and use the piping tip or a straw and poke 4-5 holes in the bottom. Then, using a piping bag and tip, squeeze the filling into each of the holes.