HOT MILK SPONGE CAKE

INGREDIENTS:

1 c. flour

1/2 tsp. salt

1 tsp. baking powder

1/2 c. milk (scalded), just until boil, then cool down

1 tbsp. butter, melted

2 eggs

1 c. sugar

1/2 tsp. vanilla

Spanish red peanuts

 Procedure:

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 9"x13" pan. Bake at 350 degrees for 30 to 35 minutes. 

When cool, turn out of pan. Frost with thin layer of powdered sugar frosting. Cut in squares and roll in crushed salted peanuts