Preparation time: 90 minutes
Refrigeration time: 60 minutes
Baking time: 8 minutes
 

Petit fours are best served fresh. However, they will keep in the refrigerator for a day or two in a box.

Don't cover the petit fours directly with plastic wrap because the icing will run.

Wrapping idea: wrap the petit fours right on the rack with transparent paper. Tie with a pretty ribbon.

Sponge

1. Beat the egg whites with the salt to soft peaks. Gradually beat in the sugar until thick and glossy.
2. Briefly mix in the egg yolks. Add the sifted flour and fold gently.
3. Spread to a 1 cm (3/8") thickness on a parchment-lined baking sheet. Smooth out.
4. Bake for 6-8 minutes in the lower part of a preheated 200° C (400° F) oven. Remove, slide onto a clean kitchen towel and cover with the hot pan. Let cool.

Filling

1. Beat the butter until it is soft and holds peaks.
2. Add the icing sugar, vanilla seeds, orange or lemon zest and juice, and beat until pale and light (4-5 minutes).

Assembly

1. Slice the sponge in half horizontally.
2. Spread one half with the filling, cover with the other half and press together.
3. Brush the top with the quince jelly. Refrigerate, covered, for 1 hour.
4. Trim the edges so they are straight. Cut the cake into 3.5 cm (1 1/2") cubes.

Icing and finishing

1. Combine the icing sugar, lemon juice and water to form a thick liquid consistency.
2. Divide the icing in three; tint red, green and blue.
3. Place the petit fours on a baking rack; pour the icing over them, allowing it to run off and harden. Decorate.
4. Let dry completely. Refrigerate until serving time.