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Peanut Cake Roll with Peanut Cream
- 4 large eggs, separated
- ⅔ cups of sugar, divided
- 2 T. of water
- 1 t. vanilla
- ½ cup of ground dry roast peanuts
- ½ cup of sifted cake flour
- ½ t. of cream of tartar
- Dash of salt
- 6 T. of unsalted butter, room temperature
- ½ cup of natural crunch peanut butter
- 2 ½ cup of (10oz) powdered sugar, sifted
- ½ cup of heavy cream
- 1 t of vanilla
Grease bottom and sides of 15x10 jellyroll pan. Line with wax paper and grease and flour and wax paper.
Beat yolk at high speed for 5 minutes or till thick and pale. Gradually add ⅓ cup of sugar, beating well. Add water and vanilla. Fold in peanuts. Gradually fold in cake flour.
Beat egg whites at high till foaming. Add cream of tartar and salt and beat till soft peaks form. Add remaining ⅓ cup of sugar, 1 T. at a time, beating till stiff peaks form. Gently fold into egg yolk mixture. Spread batter into pan. Bake at 375 degrees for 10 minutes or till top springs back when touched.
Sift power sugar on cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end and roll up cake and towel together and cool completely on a wire rack. Seam side doesn’t unroll with towel and spread peanut butter cream. Chill.
In mixer, beat butter and peanut butter on medium till smooth. Add powdered sugar, cream, and vanilla till frosting is light and creamy, or about 3 minutes.