Partially freeze the cake before cutting into squares. This made cutting crumb-free.
Orange and White Chocolate Petit Fours
adapted from theforeignkitchen.blogspot.com
For the Cake:
1 1/3 cups of softened butter
1/2 cup of sugar
1 Tsp Vanilla extract
2 cups of flour
1 Tsp baking powder
a pinch of salt
zest and juice of one Valencia Orange
9 oz. of white chocolate
orange zest from one orange
Split the egg yolks from the whites. Beat the egg whites until stiff and then set aside for later.
Mix together the softened butter and sugar until they have a creamy white color. Now add the egg yolks and vanilla to this mixture and blend together.
Fold the orange zest into the dough.
Combine all dry ingredients in a seperate bowl and then alternately mix in the dry ingredients and orange juice.
Now fold the stiff egg whites into the dough making sure not to beat them in, otherwise the egg whites will brake down. (By folding the egg whites in you are adding a little air and creating a light and fluffy texture).
Pour the batter into a buttered and floured cake pan and bake at 320 Fahrenheit until the top is a nice golden brown or a tester comes out clean.
After letting the cake cool for a few minutes it should have pulled away from the side of the pan; if not run a knife around the edge and then turn it out onto a cooling rack.
In the meantime melt the white chocolate on low heat in a double boiler (or very carefully in a small pot, if you don't watch it, it will burn and become clumpy). Stir in 1 tsp. orange zest.
As soon as the cake has cooled, drizzle it with the white chocolate and decorate as you like (more orange zest works).