- Have all the ingredients at room temperature
- Position a rack in the lower third of an oven and preheat to 350degrees F (180degrees C). Using a stiff brush, grease and flour the 20-well petits fours pan; tap out the excess flour.
- To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon 1 T of the batter into each well of the prepared pan. Gently tap the pan on a flat surface to eliminate any air bubbles. Bake just until the cakes are no longer sticky on top, about 10 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 1 to 2 minutes.
- Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
- Meanwhile, wash and dry the pan and repeat with the remaining batter.
- If desired, using a serrated knife cut the cakes in half horizontally. Place about 1/2 t jam on the bottom half of each cake, then replace the tops.
- To make the glaze, in a a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food colouring.
- Using a rubber spatula, transfer the glaze to a bowl with a pouring spout. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Gently tap the wire rack on a flat surface to remove excess glaze. Let the glaze dry completely, about 1 hour, before serving. Makes 40 petits fours.
Lemon: Make the cake batter as directed, adding 1 1/2 t lemon extract along with the vanilla. For the glaze, substitute 4 t lemon extract for the vanilla
Almond: Make the cake batter ad directed, adding 3/4 t almond extract along with the vanilla. For the glaze, substitute 1/2 t almond extract for the vanilla
check out the results here.