Gold Petits-Fours Cake
|Sifted cake flour||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 3⁄4 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract/1 teaspoon grated lemon peel or 2 teaspoons grated orange peel||1 Teaspoon|
.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
Serving size: Complete recipe
Calories 1399 Calories from Fat 607
% Daily Value*
Total Fat 68 g105.1%
Saturated Fat 20 g99.8%
Trans Fat 6.7 g
Cholesterol 570.3 mg190.1%
Sodium 1744.6 mg72.7%
Total Carbohydrates 187 g62.2%
Dietary Fiber 0.55 g2.2%
Sugars 158.8 g
Protein 15 g29.1%
Vitamin A 16.1% Vitamin C
Calcium 88% Iron 25.6%
*Based on a 2000 Calorie diet