This basic sponge cake is also used for jelly roll.
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- 2 c
- granulated sugar
- 1 c
- hot water
- 2 c
- 2 tsp
- baking powder
- 1 dash(es)
- powdered sugar icing, very thin
- ground peanuts, finely ground
1Grind peanuts with a meat grinder or food chopper (The one from Pampered Chef works very well). Set peanuts aside in a shallow dish.
2Combine flour, baking powder and salt. Set aside.
3Beat eggs and sugar until thick. Gradually add hot water and flour mixture alternately to mix.
4Pour into greased jelly roll pan.
5Bake at 350 degrees for 20 minutes or until cake tests done. Cool.
6While cake is baking, prepare very thin powdered sugar icing.
7Cut cooled cake into approximately 1 1/2" X 2" rectangular squares.
8Now comes the FUN! This is a little less messy if you have two people.
9You have a shallow dish of icing, a shallow dish of crushed peanuts and the cut bars of cake. Roll the cake in the thin icing and then in the crushed peanuts.
10Dry on racks or waxed paper. These bars do not keep particularly well. They should be enjoyed and shared with friends on the holiday.
11HINT: I find that lining the jelly roll pan with parchment paper instead of greasing works well.