Cake

1. Preheat the oven to 375°F. 
2. Using a food processor, pulse the sugar 10 to 12 times to transform the sugar into superfine sugar. Set aside.
3. In a medium bowl, sift together the flour, baking powder and salt. 
4. In a large bowl, use a hand mixer to beat the heavy cream to stiff peaks. Be sure to stop once the cream is firm, but soft and not curdled. 
5. In a small bowl, whisk together the eggs, egg whites, vanilla and almond extract.
6. Add the egg mixture to the whipped cream. Mix on medium speed until thick, about 1 to 2 minutes.
7. Slowly add the superfine sugar, mixing on medium high speed until thick and smooth, about 2 minutes.
8. Use a large spatula to fold the dry ingredients into the cream mixture in 3 additions. Fold together until fully incorporated, being careful not to over mix. 
9. Generously spray a 10-cup bundt pan with non-stick baking spray. Cover the bottom and sides of the pan, being careful that too much oil does not pool in the bottom of the pan. 
10. Transfer the batter to the prepared pan, gently leveling the top with a spatula. Place the bundt pan on top of a large baking sheet. 
11. Bake in the center of the oven for 32 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. The cake should spring back when touched lightly.
12. Remove the cake from the oven and set a timer for exactly 10 minutes. After 10 minutes, invert the cake onto a wire rack or cake platter in one 180° motion. The cake should release easily. Cool completely before adding the filling.

Twinkie Filling

1. In a large bowl using a hand mixer, beat together the butter and marshmallow fluff until light and fluffy, about 1 minute.
2. Add the powdered sugar in two additions, mixing until well combined. 
3. Add the vanilla, mixing until incorporated.
4. Add the heavy cream, 2 tablespoons at a time until the filling is the desired consistency. It should be firm enough to hold it’s shape, but not stiff. 
5. Transfer the filling to a large piping bag. Snip the bottom of the piping bag off with scissors.

Assembly

1. Once the cake is cooled completely, flip it over 180° so that the bottom of the cake is facing up. It’s helpful oto place the cake back into the clean bundt pan or this step. Use a pastry tool or small teaspoon to scoop about 10 holes in the bottom of the cake. 
2. Pipe the Twinkie filling into the holes, filling completely. Invert the cake once more onto a cake platter and dust with powdered sugar.
3. Slice and serve, adding more filling on each slice, if desired.