- 2 large eggs
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter, melted and cooled slightly
- Preheat oven to 350° F. and line nine 1/2-cup muffin tins with paper liners.
- 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.
- 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.
- 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.