1 1/2 c. egg whites
1 3/4 c. sugar
1 tsp. salt
1 c. + 2 tbsp. cake flour
1 1/4 tsp. cream of tartar
1 tsp. vanilla

Beat egg whites until foamy. Add salt, cream of tartar and vanilla. Continue beating until soft peaks form. Gradually beat 1 cup of sugar into the beaten egg whites; continue beating until sugar is dissolved. Sift flour 4 times before measuring. Combine the remaining 3/4 cup of sugar and sifted flour by sifting together 3 times, then fold the flour and sugar into the egg whites. Pour into tube pan.

Bake for 1 hour in a preheated 325°F oven or until cake pulls away from pan.

Cool cake. Cut cake into 48 squares.

Frosting:

1 egg white
1 tbsp. Crisco
2 c. powdered sugar
1 tsp. vanilla
Half and half (enough for spreading consistency)
crushed salted peanuts, for rolling

Beat the egg white, Crisco, powdered sugar and vanilla real hard. Add half & half to spreading consistency. Frost all sides of angel food squares and roll in crushed salted peanuts.

Submitted by: Belle