Ingredients
2 cups cake flour2-1/4 teaspoons baking powder3/4 teaspoon salt1 cup heavy whipping cream1-1/2 cups confectioners’ sugar1/2 cup water1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract3 large egg whites, stiffly beatenSNOW ICING:2 cups confectioners’ sugar3 tablespoons half-and-half creamDash salt2 teaspoons dry sherry, rum or cold coffeeFinely chopped peanuts
Preparation
Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it’s too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack.
