Recipe: Hot Milk Sponge Cake with Butter Frosting and Peanut Topping

Hot Milk Sponge Cake with Butter Frosting and Peanut Topping

2 eggs
1 cup sugar
1/2 tsp. vanilla
1/2 tsp. salt
1 cup flour
1 tsp. baking powder
1/2 cup milk (scalded), just until boil, then cool down
1 tbsp. butter, melted
Spanish red peanuts, crushed

Beat eggs until light and lemon colored.

Add sugar slowly and beat until thick.

Add vanilla and salt. Fold in sifted flour and baking powder.

Last add the scalded milk and melted butter. Fold lightly. Stir only enough to blend. Pour into greased 9x13-inch pan.

Bake at 350 degrees for 30 to 35 minutes. When cool, turn out of pan.

Frost with thin layer of powdered sugar frosting or Butter Frosting (recipe follows). Top with crushed peanuts. Or, cut cake in squares, frost all sides, and roll in crushed salted peanuts (cake squares may be frozen first for easier frosting).

BUTTER FROSTING:
3 cups confectioners' sugar
1/3 cup butter, room temperature
1 1/2 tsp. vanilla
2 tbsp. milk

Blend sugar and butter. Stir in vanilla. Beat in milk a little at a time until frosting is smooth and of spreading consistency.