Twinkie Cake with Vanilla Cream

Ingredients:
3 eggs ~ separated
3/4 cup + 2 tbsp sugar
1/4 cup boiling hot water
1 tbsp lemon juice
1 tsp vanilla extract
1 cup cake flour ~ sifted
1 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar

Filling/Icing:
4 tbsp soft butter
1/4 tsp vanilla extract
1 tbsp heavy cream
1 cup powdered sugar ~ sifted

Method:

1. Make your own "Twinkie" molds out of aluminum foil if don't have a canoe pan.   Grease the mold & set aside.
2. Pre-heat oven to 190 deg C. (I use 180 deg, depend on individual oven)
3. In a large mixing bow, beat the egg yolks on medium speed till loosen, then gradually add in the sugar & increase speed to medium-high till the mixture light & creamy, doubled in volume.
4. Reduce speed to low & slowly pour in boiling water (careful not to splash) then vanilla & lemon juice.  Mix it well to combine.
5. Whisk the flour, baking powder & salt together in a small bowl & add it gradually into the egg mixture till a smooth, creamy batter.  Set aside.
6. In a very clean bow, beat the egg whites & cream of tartar on high beat with a whisk attachment until soft peak form.   The whites should be foamy & somewhat stiff but still moist & soft looking.
7. Fold in one quarter of the whites into the first batter.   Gently fold in the remaining whites.
8. Divide batter between 12 molds & bake 13-15 minutes (I baked 13 mins), until the edges have begun to pull away from the sides & the tops are set.  Cool on racks in the molds.

Filling:

1. Beat butter, vanilla & cream together then slowly add in powdered sugar on low speed until combined.  Beat on medium speed until smooth.  Put into a ziploc bag or piping bag & leave at room temperature.
2. Once the cakes are cool, unwrap from their molds.  Use a chopstick to poke 3 holes down the center of each cake, lengthwise & being careful not to go all the way through the cake.
3. Cut a 1/4" tip off the corner of the icing bag & squirt a little icing into each hole, slowly & gently.   Serve the cakes the same day or the next day.