Directions: |
Directions:1. Beat 4 egg whites until stiff but not dry. Set aside.
2. Heat the water to boil. Beat 4 egg yolks & gradually add 2 T of hot water.
3. Gradually add sugar to yolks & beat on high speed for 2 minutes. Add rest of boiling water & beat again.
4. Sift flour with baking powder, & salt. Blend flour well into yolk mixture.
5. Fold in the stiff egg whites.
6. Spread in 3 ungreased round cake pans (bottom lined w/waxed paper), or in 1 (bottom lined) jelly roll pan.
7. Bake at 350 degrees, 20-25 minutes. Remove from oven & let cake cool in pan(s) for 5 minutes. To finish cooling, turn cake(s) out on a towel (bar towel/no pile) that has been dusted with powdered sugar.
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Super Goober Frosting
2 C shelled roasted peanuts, unsalted
1 C butter
1 lb. powdered sugar
1 t vanilla
2 eggs whites
1. Grind peanuts in food grinder using the med. blade…set aside. Don't grind too long---peanute butter!!!
2. Beat egg whites until stiff/not dry. Fold in soft butter. Add vanilla & sifted powdered sugar. Beat until smooth & creamy.
3. Frost tops of 2 layers, sprinkle each with 1/2 C of ground peanuts. Place on top of each other & top with a third layer. Frost ttop & sides, using all of remaining frosting. Press rest of ground peanuts on to top & sides of 3 layer cake. The cake should be aged for 24 hrs. before serving.
4. –OR-- Cut jelly roll pan cake into small rectangles 2” x 3”, frost all sides & roll in crushed peanuts. |
This recipe for Super Goober Cakes is from