This recipe was created to accompany Minted Berry Spongecakes. Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 9 spongecakes
Ingredients
Preparation
Step 1
Preheat oven to 350° F. and line nine 1/2-cup muffin tins with paper liners.
Step 2
In a double boiler or a metal bowl set over a saucepan of barely simmering water whisk together eggs and sugar until sugar is dissolved, 1 to 2 minutes. Remove top of double boiler or bowl from heat and with a hand-held electric mixer beat mixture at moderately high speed until doubled in volume, about 3 minutes.
Step 3
Sift flour, cornstarch, and a pinch salt over egg mixture and fold in gently but thoroughly. Drizzle butter over batter and fold in gently but thoroughly.
Step 4
Divide batter among muffin tins and bake in middle of oven 12 to 15 minutes, or until pale golden. Cool spongecakes in tins on a rack 10 minutes. Remove spongecakes from tins and cool completely on rack. Spongecakes may be made 1 day ahead and kept in an airtight container at room temperature.
