Preheat oven to 350F. Combine flour, balking powder, set aside. In a mixing 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 onto a greased and waxed paper lined 13 x 9 x 2 inch baking pan. Bake at 350F for 25 to 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 inch to 1-1/2 inch pieces.
Mix sugar, cream and sherry or rum until smooth. To frost, spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake coating all sides. Dip frosted cake cubes into peanuts. Place on a wire rack to cool. Serve as cake.
Yields 6-7 dozen.
Cajun Country -- New Iberia, Louisiana