LIGHT & AIRY
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flour sugar butter heavy whipping cream eggs vanilla extract almond extract marshmallow fluff
inspired by the beloved Hostess snack cakes, this light and airy twinkie cake is filled with a tunnel of fluffy creme filling. tastes just like your favorite childhood treat, but better!
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mix the whipping cream with a hand mixer until stiff peaks form.
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whisk together the eggs, egg whites, vanilla and almond extract.
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add the egg mixture to the whipping cream and mix until incorporated.
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gradually add the granulated sugar and mix until thick and creamy.
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add the dry ingredients to the whipping cream mixture in 3 additions.
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use a spatula to fold the mixture together, being careful not to over mix the batter.
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transfer the batter to a greased bundt pan, leveling the top with a spatula.
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transfer the batter to a greased bundt pan, leveling the top with a spatula.
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bake at 375°F for 32 to 35 minutes. remove the cake from the oven and cool for exactly 10 minutes before inverting the cake.
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make the filling, combine all of the ingredients in a large bowl and use a hand mixer to mix on medium-high speed until light and fluffy
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transfer filling to large piping bag. invert the cooled cake and carefully place it back into bundt pan. make about 10 holes in the bottom of the cake & pipe the twinkie filling.
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carefully invert the cake once more onto a cake platter or plate.
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dust the top of the cake with powdered sugar and tah-dah, Twinkie Cake!
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1slice and serve, adding more filling on each slice, if desired.
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