Individual Spongecakes

1. 1

   Preheat oven to 350 F. and line nine 1/2-cup muffin tins with paper liners.

2. 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.

3. 3

   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.

4. 4

   Sift flour, cornstarch, and a pinch salt over egg mixture and fold in gently but thoroughly.

5. 5

   Drizzle butter over batter and fold in gently but thoroughly.

6. 6

   Divide batter among muffin tins and bake in middle of oven 12 to 15 minutes, or until pale golden.

7. 7

   Cool spongecakes in tins on a rack 10 minutes.

8. 8

   Remove spongecakes from tins and cool completely on rack.

9. 9

   Spongecakes may be made 1 day ahead and kept in an airtight container at room temperature.

No additional tips available.