These were absolutely beautiful… especially with some icing on. I didn’t get too fancy with them, but they’d be great fun to make and decorate with the kids on weekends.
- 2 eggs
- 2 egg yolks
- 200g caster sugar
- 250g plain flour
- 2 teaspoons baking powder
- 125ml milk
- Icing to decorate
- Preheat the oven to 180 C / Gas mark 4. Grease and flour a tin.
- In a large bowl, beat the eggs and egg yolks. Add sugar, and beat until thick and pale, about 10 minutes.
- 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.
- Spread the batter evenly in the prepared tin.
- Bake for 12 to 15 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean.
- When finished, invert the cake pan onto a sheet of greaseproof paper, and cool completely. This will give you nice even squares.
- 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 tin or greaseproof paper to catch the drips.
- Spoon or pour warmed petits fours icing over the small cakes. The drippings may be scraped off of the tin 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 petits fours cases for easy handling. Decorate as desired.