Petits Fours Recipe -
Petits Fours Recipe
  • READY IN 30 mins

Petits Fours

Recipe by  

"This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut."

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Ingredients Edit and Save

Original recipe makes 3 dozen petits fours Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. 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, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  4. 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 pan or waxed paper to catch the drips.
  5. Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan 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 muffin papers for easy handling. Decorate as desired.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2008

This recipie was AMAZING! No other word for it!

Most Helpful Critical Review
Nov 11, 2009

The cake lacks a flavoring (adding good vanilla helps, I mixed it in with the milk) and is VERY light and crumbly so I didn't find it suitable for my petit fours.


15 Ratings

Oct 18, 2010

I'm eager to try this, but I would like to say after reading the reviews that a sponge cake is not meant to be very "tasty" by itself, you should soak it with simple syrup and flavorings when you are assembling it. Its meant for it's texture and then you add the flavor.

Jul 06, 2011

I did not care for this recipe. "I did not care for this recipe"...... is NOT AT ALL what I wrote to rate this recipe....If we cannot express how we feel in OUR OWN words then what's the purpose in having users rate a recpie if someone can just come in and delete it and write what they want all the while your name is beside the rating??? UNFAIR, YES I BELEIVE SO!! Apparantly what I wrote worked because the recipe owner has revised this receipe and actually added the things they had left out....none-the-less, the cake and icing is horrible and a giant waste of time. Hopefully MY own words will stay attached here beside MY name because it's MY rating! Sadly some people just cannot accept the truth.

Jul 22, 2010

I think the recipe should call for beating the egg whites separately and then folding it in. That would make the texture better. The cake itself had large holes and not good for petit four icing (you could see the holes). It also tasted like eggs. Don't try this!!!

May 11, 2010

I tried this recipe twice, and both times it came out terrible. There was no flavor to it, so I did add vanilla, and quite a bit, but there was still no flavor. Also, it was very hard to get the batter evenly into the pan as it was very sticky. I also couldn't get the cake cut evenly because I couldn't get it in the pan evenly. It crumbled something bad and broke easily. I've been doing cakes for 25 years and haven't come up against one that was this bad. Unfortunately, I'm not able to say anything good about this one.

Mar 04, 2010

The consistency of this cake was great...but I think it tastes like a sugar cookie. No real flavoring, just sugar. Maybe less sugar and some sort of extract?? I'm not sure. I will try it again, though, because I love how dense it is--perfect for cake decorating.

Jan 12, 2011

This is a great recipe. Sponge cake for the most part doesn't have much flavor. But the great thing about it is you can add to it. Whether it is chocolate, or minced lemon zest. This recipe came out great for me. and was to die for with my marzipan frosting!


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  • Calories
  • 70 kcal
  • 3%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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