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1
Sieve flour, corn starch and baking powder together.
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2
Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
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3
Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
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4
Fold in the sieved flour mixture and mix well.
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5
Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
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6
Fold half portion of the egg white into egg yolk and blend well.
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7
Pour the yolk mixture into the remaining egg white and blend well.
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8
Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.
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9
note:
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10
Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo's Deli).
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11
Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.
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12
The paper cups are tall so if you are baking in a small table top oven, for the first 10 - 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.
