Gold Petits-Fours Cake Recipe
Ingredients
| Cake flour | 1/4 Cup (16 tbs), sifted | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| Milk | 2/3 Cup (16 tbs) | |
| 1 teaspoon vanilla extract, or 1 teaspoon grated | ||
| Lemon peel, or 2 teaspoons grated orange peel | ||
| Egg yolks | 3 | |
| Sift before measuring. | ||
Directions
.1 Preheat oven to 350F.
Grease well and flour an 1 l-by-7-by- 1-1/2-inch baking pan.
Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.
Add shortening, milk, and vanilla.
At low speed, beat 30 seconds, scraping side of bowl with rubber scraper.
At medium speed, beat 2 minutes.
Add egg yolks; continue beating 1 minute longer, or until batter is smooth.
Pour batter into prepared pan; bake 20 to 25 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pan 10 minutes.
Remove; cool completely on wire rack.
Use to make Pink and White Petits Fours
Grease well and flour an 1 l-by-7-by- 1-1/2-inch baking pan.
Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.
Add shortening, milk, and vanilla.
At low speed, beat 30 seconds, scraping side of bowl with rubber scraper.
At medium speed, beat 2 minutes.
Add egg yolks; continue beating 1 minute longer, or until batter is smooth.
Pour batter into prepared pan; bake 20 to 25 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pan 10 minutes.
Remove; cool completely on wire rack.
Use to make Pink and White Petits Fours
Chef
