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Sponge Cake Petits Fours with Buttercream

A gorgeous tea-time treat for true sweet tooths! These little sponge cakes with buttercream aren't hard to make. The ingredients are easy to find, the process doesn't take much effort, and the results are impressive. Your guests will have a hard time believing these are homemade and not from a fancy bakery.

elisa HelgaAuthor avatar
Recipe author
Sponge cake with buttercream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 24 % 12 g
Carbohydrates 67 % 33 g
268 kcal
GI: 3 / 0 / 97
    1. Crack the eggs into a bowl and beat with a mixer for 2–3 minutes. 2. Add the sugar and beat for another 3 minutes. 3. Sift the flour together with the baking powder, fold it gently into the egg mixture with a spatula. 4. Spread the batter onto a parchment-lined baking sheet. 5. Bake in an oven preheated to 375°F (190°C) for 15 minutes. 6. Cool the sponge, then cut out rounds about 2–2½ inches (5–6 cm) across; pop the scraps back into the still-warm oven to dry out. 7. Make the soaking syrup by stirring all its ingredients (water, sugar, and brandy) together until smooth. 8. Dip each round in the syrup, squeeze out the excess, and set it on a parchment-lined surface. 9. Make the cream: put the cream and sugar in a saucepan and warm over medium heat until the sugar dissolves, then cool it and chill in the freezer for about 15 minutes. 10. Beat the butter with a mixer, gradually adding the cream and the vanilla. 11. Sandwich pairs of rounds together with a layer of cream between them. 12. Blend the dried scraps into fine crumbs. 13. Spread cream around the sides of each cake and roll them in the crumbs. 14. Decorate the tops with the remaining cream. You can also finish them with berries, pieces of fruit, sprinkles, or grated chocolate — whatever you like!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Ordinary cognac 'three stars' - 239  kcal/100g
  • Cognac - 239  kcal/100g
  • Water - 0  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g

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