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For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
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To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long.
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Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle thats about 6 inches long and 7 inches wide.
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Repeat to make a dozen rectangles.
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Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil.
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Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed.
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Repeat to make 12 foil molds.
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Spray generously with nonstick spray or coat with vegetable oil.
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Place the molds on a baking sheet.
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In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt.
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In a small saucepan over low heat, heat the milk and butter until the butter melts.
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Remove from the heat and add the vanilla.
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Cover to keep warm.
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Using a standing mixer, beat the egg whites on high speed until foamy.
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Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
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Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (theres no need to clean the bowl).
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Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes.
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Add the beaten egg whites to the yolks, but do not mix.
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Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds.
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Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl.
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Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
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Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter.
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Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes.
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Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
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For the filling: Using a mixer, beat together the butter, confectioners sugar and Marshmallow Fluff.
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Add the cream and beat just until smooth.
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Just before filling the cakes, remove them from the foil.
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Using the end of a chopstick, poke three holes in the bottom of each cake.
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Wiggle the tip of the chopstick to make room for the filling.
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Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip.
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Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands.
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Unlike real Twinkies, these wont last indefinitely.
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Theyre best served still slightly warm.
