The Cake This is basically a pound cake with a few minor adjustments, including extra eggs. Eggs are the magical ingredient. Their job in this batter is to provide structure. When heated, egg proteins coagulate and give stiffness to the cake- all the better for shaping our little petite fours. Nerdy Tips It’s important to cream the butter and shortening first then mixing in the sugar. It gives the end product structure by beating air into the butter, while the sugar helps to hold the air by dissolving, leaving little bubbles throughout the fats.  Mixing in the eggs one at a time helps to create a lighter, spongier cake.  Use a…