Petit Fours Recipe, Stealaway Bay B&B, Big Bear

Petit Fours by Stealaway Bay Bed & Breakfast

2 eggs
2 egg yolks
1 c. sugar
2 c. flour
1 tsp. baking powder
½ c. milk
5 Tbsp. Melted butter

Butter and lightly flour 10½ x 15½" jelly roll pan. Beat the eggs and egg yolk until they are blended, gradually add the sugar and beat until very pale and fluffy, about 10 minutes. With beater, sift the flour and baking powder over the egg mixture; add the milk, and fold together lightly until mixed well. Add the melted butter and mix well., Spread batter in pan and bake at 350° for 12-15 minutes. until toothpick comes out clean. Turn cake onto sheet of wax [paper; cool completely. Cut into small squares and arrange in rows on fine-mesh cake rack, with space between rows. Put rack over shallow pan or raised over piece of wax paper.

Frosting:

2 c. granulated sugar
1/8 tsp. cream of tartar
1 c. water
1 ½ c. powdered sugar

Combine sugar, cream of tartar and water in saucepan. Bring to a boil; boil without stirring until it becomes a thin syrup, (326° on a candy thermometer). Cool slightly above lukewarm, 100°. Gradually stir in powdered sugar until the syrup is just thick enough to coat a spoon. Test it by pouring a little over a cake. Then slowly move down each row and back again, letting the icing spread over the cake and drip down through the cake rack.

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