Serves: 24
Total Calories: 79
Prep time:
Cook time:
Total time:
Beat egg yolks for about 5 minutes or until thick and lemon-colored. Combine lemon juice, sucaryl, vanilla extract, almond extract, and 1/2 cup cold water. Add slowly to egg yolks, beating constantly until mixture is thick and fluffy. Beat egg whites until foamy. Add cream of tartar and beat until stiff, but not dry. Fold carefully into the egg yolk mixture. Combine sifted flour and salt. Sift flour, a little at a time, over the egg mixture, and fold it in gently. Pour batter into 2 ungreased 9-inch-square cake pans and bake in moderate oven (350°F) for 30 minutes, or until cake springs back when touched lightly. Invert tin on cooling rack. When cakes are cooled, remove them from the pans and cut into 24 pieces.
Frost with Petit Fours icing.
This Petite Fours recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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