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1
Heat oven to 350F.
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2
Grease and flour 13x9-inch baking pan; set aside.
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3
Combine flour, baking powder and salt in bowl.
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4
Set aside.
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5
Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy.
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6
Add 1 egg white at a time, beating well after each addition.
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7
Add vanilla; mix well.
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8
Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
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9
Pour batter into prepared pan.
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10
Bake 30-35 minutes or until toothpick inserted near center comes out clean.
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11
Cool in pan on cooling racks 10 minutes.
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12
Loosen edge of cake by running knife around inside edge.
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13
Carefully remove cake from pan; cool completely.
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14
Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
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15
Combine sugar, cream of tartar and water in 3-quart saucepan.
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16
Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil.
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17
Cover; boil 3 minutes.
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18
Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228F to 234F, or small amount of mixture dropped into ice water forms a 2-inch soft thread.
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19
Remove from heat; cool to 110F or 1 hour or until bottom of pan is slightly warm to touch.
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20
(Do not stir.)
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21
Stir in powdered sugar, 1 teaspoon almond flavoring and food color, if desired.
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22
Place cooling rack over waxed paper.
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23
Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered.
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24
Place onto rack; let stand until icing is set.
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25
(If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
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26
Garnish each petit four with candy flowers or frosting flowers, if desired.
