Individual Spongecakes

Directions

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.