"Darlene Kossman said these were very good. shes right . It says oblong pieces of cake spread with frosting and rolled in crunchy chopped peanuts. Sell for 5 cents each....old recipe, lol. ive made this and its a sponge like cake similar to angel food cake i tastes better AFTER it cools . this is probably a depression cake as it uses no oil except a little in the frosting dont worry it tastes great ,”"
- Serving Size: 1 (57.8 g)
- Calories 156.2
- Total Fat - 7.5 g
- Saturated Fat - 1.9 g
- Cholesterol - 77.4 mg
- Sodium - 2419.3 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 1.4 g
- Sugars - 12.7 g
- Protein - 5.7 g
- Calcium - 47.6 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Sift together cake flour, baking powder, salt.
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. i beat the hot water in at a dribble like making mayo ).
Add sifted dry ingredients and blend well.( the batter gets thicker and sticky if you wait to long dont dawdle ).
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.
( i think that 20 minutes are good myself start there . i used a cookie sheet for mine if using a jelly roll pan check sooner ).
Cool 3 minutes in pan. these bad boys do stick a little in non stick pans spray pam
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.
Tips & Variations
- Jelly roll pan