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My review
Petits Fours
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courtney
"This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut."
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Ingredients
1 h 30 m servings 70Original recipe yields 36 servings (3 dozen petits fours)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
- Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
- Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
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Footnotes
- Cook's Notes:
- If you like, you can make little layer cakes with your favorite jam as the filling. You can also add flavor by brushing the cake with a simple syrup before glazing. A thin layer of marzipan on top will make the petits fours flat for glazing, too. Try this lavender-flavored simple syrup.
- Get the recipe for Frosting for Petits Fours.
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
3/3/2010
The consistency of this cake was great...but I think it tastes like a sugar cookie. No real flavoring, just sugar. Maybe less sugar and some sort of extract?? I'm not sure. I will try it aga...
Most helpful critical review
7/21/2010
I think the recipe should call for beating the egg whites separately and then folding it in. That would make the texture better. The cake itself had large holes and not good for petit four icing...
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7/21/2010
I think the recipe should call for beating the egg whites separately and then folding it in. That would make the texture better. The cake itself had large holes and not good for petit four icing...
3/3/2010
The consistency of this cake was great...but I think it tastes like a sugar cookie. No real flavoring, just sugar. Maybe less sugar and some sort of extract?? I'm not sure. I will try it aga...
5/10/2010
I tried this recipe twice, and both times it didn't work for me. There was no flavor to it, so I did add vanilla, and quite a bit, but there was still no flavor. Also, it was very hard to get th...
1/7/2011
This is a great recipe. Sponge cake for the most part doesn't have much flavor. But the great thing about it is you can add to it. Whether it is chocolate, or minced lemon zest. This recipe came...
1/23/2012
I found this recipe to be too flimsy for petits fours. A more substantial cake is needed stand up to cutting without crumbing so that when you pour the fondant over them, they stay nice and smo...