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Ingredients
| cake flour: 2 1/2 cups |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| eggs: 4 (separated) |
| granulated sugar: 1 1/2 cups |
| water: 3/4 cup (boiling) |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 3 cups |
| salted butter: 3 Tbl |
| 2% milk: 4 Tbl |
| vanilla extract: 1 tsp |
| Spanish peanuts: 1 lb (finely chopped) |
Peanut Sticks
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
36 min -
Servings
4 serving(s)
Tags
- Sift together cake flour, baking powder, salt.
- Separate eggs.
- Beat egg whites until stiff; set aside.
- Beat egg yolks with sugar until light and lemon colored.
- Gradually beat in boiling water (temper the egg yolks or you will scramble them).
- Add sifted dry ingredients and blend well.
- Fold in egg whites and vanilla.
- Spoon batter unto greased 15x10x1 inch jelly roll pan.
- Bake in moderate oven 350 degrees Fahrenheit for 36 minutes or until cake tests done.
- Cool 3 minutes in pan.
- Turn out of pan; cut in 48 oblong pieces 1-1/4 x 2-1/2 ".
- For thin glaze, mix confectioners' sugar, butter, milk and vanilla together.
- Spread cake squares lightly with the thin glaze.
- Roll in finely chopped peanuts with red skins still on for color
- Let stand on wire racks until dry enough to wrap or pack.
- Makes 4 dozen.