|Butter||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Egg whites||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Cream butter and shortening thoroughly.
Gradually add 1 cup sugar, and cream together till light and fluffy.
Sift together flour, baking powder, and salt: add to creamed mixture alternately with milk, beating till smooth after each addition.
Beat egg whites until foamy; gradually add 1/2 cup sugar and beat till mixture forms soft peaks.
Fold into batter.
Bake in paper-lined 13x9 1/2x2-inch pan in moderate oven (350°) about 40 minutes.
Cool 5 minutes before removing from pan.
When thoroughly cool, cut in 1 1/2-inch squares or diamonds.
(For a guide, poke toothpicks into sides of cake at 1 1/2-inch intervals.) Or cut with tiny round biscuit cutter.
Line cakes up on rack with cooky sheet below.
Pour Petits Fours Icing over cakes.
Trim each with candy decoration or, using Ornamental Frosting, pipe on frosting rose.