This sponge cake is ideal for use in the creation of petits fours. a dense yellow cake that can withstand being cut into small pieces and decorated one at a time. Add a whole nut, some candied fruit, mini candies, sprinkles, or coconut to each miniature cake as decoration.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen petits fours |
Ingredients
- 2 eggs
- 2 egg yolks
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup milk
- 5 tablespoons butter, melted
- 2 cups Frosting for Petits Fours
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 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.
- 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
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- Get the recipe for
Nutrition Facts
| Calories | 70 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 37 mg |
| Sugars | 6 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, a little dry but overall very yummy. I made them for my french classes Food Day and they were gone by the time it was over! I will be making these again, but will use frosting and fondant instead of chocolate icing and almond paste. Thanks for posting this recipe!
Lacked flavor and the consistency of the cake was more like a cookie. Not impressed with this one.
Good, easy to handle cake. Perfect density
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 smooth. I think the best bet is a moist pound cake recipe.
they were not the best petit fours i have ever had.
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 out great for me. and was to die for with my marzipan frosting!
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 (you could see the holes). It also tasted like eggs.
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 the batter evenly into the pan as it was very sticky. I also couldn’t get the cake cut evenly because I couldn’t get it in the pan evenly. It crumbled and broke easily. I’ve been doing cakes for 25 years and haven’t come up against one that was this difficult to work with.
Not a winner in my book. The cake was too heavy and had no favor.
The texture was perfect for petits fours….but the flavor was NOT good. It wasn’t sweet at all!!
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 again, though, because I love how dense it is–perfect for cake decorating.
This recipie was AMAZING! No other word for it!