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Petits Fours

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. 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.
  3. 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.
  4. 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. Set the rack over a shallow pan or waxed paper to catch the drips.
  5. 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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Reviews

HALLUCINOJENX
20
11/11/2009

The cake lacks a flavoring (adding good vanilla helps, I mixed it in with the milk) and is VERY light and crumbly so I didn't find it suitable for my petit fours.

ATSBAKER
19
10/18/2010

I'm eager to try this, but I would like to say after reading the reviews that a sponge cake is not meant to be very "tasty" by itself, you should soak it with simple syrup and flavorings when you are assembling it. Its meant for it's texture and then you add the flavor.

2Oakleys
14
7/6/2011

I did not care for this recipe. "I did not care for this recipe"...... is NOT AT ALL what I wrote to rate this recipe....If we cannot express how we feel in OUR OWN words then what's the purpose in having users rate a recpie if someone can just come in and delete it and write what they want all the while your name is beside the rating??? UNFAIR, YES I BELEIVE SO!! Apparantly what I wrote worked because the recipe owner has revised this receipe and actually added the things they had left out....none-the-less, the cake and icing is horrible and a giant waste of time. Hopefully MY own words will stay attached here beside MY name because it's MY rating! Sadly some people just cannot accept the truth.