Grandma Davies Peanut Cake Squares

By markemilw

Ingredients

• 4 egg yolks
• 1 cup sugar
• 3 tablespoons water
• 1 cup cake flour, sifted
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon cornstarch
• 4 egg whites
• a dash of salt
• a splash vanilla
• 2 cups powder sugar
• 2 tablespoons melted butter
• 1/2 to 1 cups half and half
• 1 teaspoon vanilla
• 24 oz peanuts chopped to between a fine and course grind

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

directions

Sponge Cake

1

Heat oven to 325°. Bake 45 minutes.

2

Use either 1 9x13“ square metal cake pan or 2 8x8” square metal cake pans; line bottom of pans with parchment paper.

3

Sponge Cake:

4

Separate egg yolks from egg whites; put egg whites aside. In bowl of mixer beat egg yolk until thick; add sugar and beat another 2 minutes. Add cake flour, baking powder, cornstarch and salt. Slowly add flour mixture until incorporated into yolk mixture. Set aside. If you only have one bowl for your mixer than remove the combined mixture to another bowl; clean that bowl so you can use to beat the egg whites or use your second mixer bowl. Beat egg whites on high to medium high until stiff. The egg whites need to be stiff or the cake wouldn’t be spongy. After you have completed the egg whites; add them to the rest of the cake mixture; lastly add the splash of vanilla; lightly stirring to combined. Pour into cake pans; put into the oven and bake. After cake has finished baking; remove from oven and place cake side down on wire racks; let cool. After cooled; if the edges, top and/or bottom of cake is crispy; remove these parts before cutting into squares; doing this helps when frosting the squares. Cut into 2 bite squares; about 1 1/2 squares; cover and put into the refrigerator for about 30 minutes.

Frosting and peanuts

1

Melt butter in microwave; put powder sugar into bowl; incorporate melted butter into powder sugar; slowly adding half and half until frosting is thin enough to spread. (You may need to add more than 1 cup half and half to get frosting thin enough).

2

Lastly add vanilla and stir to combine. Spread square all around with frosting; than roll in chopped peanuts until all sides have peanuts on them; then put on cake rack to set.

3

Store in airtight container in the refrigerator. Will last for up to 4 weeks.

Source: Laurie

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