PEANUT ROLLS

Peanut Rolls image

Provided by Terri Gibson

Categories Cakes

Number Of Ingredients 13

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1 2/3 c cake flour
1/4 tsp salt
1/2 tsp baking powder
4 eggs, separated
1 1/2 c sugar, divided
2 tsp cold water
1/2 c hot water
2 tsp vanilla extract, divided
1/4 tsp cream of tartar
4 c powdered sugar
2 Tbsp softened butter or margarine
4-6 Tbsp milk or half-n-half
4 c finely ground salted peanuts

Steps:

1. Line bottom of 9 X 13 cake pan with parchment paper or waxed paper. Preheat oven to 325*.
2. For the cake, sift dry ingredients (cake flour, salt and baking powder) together 4 times.
3. In a separate bowl, beat egg yolks til creamy. Add 1 cup sugar gradually, beating until sugar is dissolved, then add 2 tsp. cold water.
4. Add dry ingredients, alternating with 1/2 cup hot water until well blended.
5. Add 1 tsp. vanilla
6. Beat 4 egg whites until foamy. Add 1/4 tsp. cream of tartar and beat until stiff. Gradually add 1/2 cup sugar.
7. Fold beaten egg whites gently into egg yolk mixture. Pour into prepared cake pan and bake 40-50 minutes until top springs back when touched.
8. Cool cake and remove from pan. Cut into 24 pieces (4 X 6).
9. Prepare glaze by sifting 4 cups of powdered sugar. Blend in softened butter or margarine.
10. Add 1 tsp. vanilla and enough milk or half-n-half for consistency just heavier than drizzling.
11. Ice top and all sides of cake piece; drop upside down in ground peanuts and finish icing the bottom. Cover with peanuts.
12. Let finished peanut rolls set out a little while to give the icing a chance to set up. ENJOY!
13. NOTES: Peanut rolls freeze well. Cake flour substitution: In a 1 cup measuring cup, add 2 tbsp corn starch. Add enough all-purpose flour to make 1 cup. Sift well to make equivalent to 1 cup cake flour.