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Sponge cakes

Cupcakes, The Australian Women's Weekly
 
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Photographer: Joshua Dasey, Stylist: Margot Braddon
Photographer: Joshua Dasey, Stylist: Margot Braddon

Sponge cakes
INGREDIENTS

3 eggs
1/2 (110g) caster sugar
1/4 (35g) cornflower
1/4 (35g) plain flour
1/4 (35g) self-raising flour
METHOD

1. Preheat oven to 180 °C/160°C fan-forced. Line 10 holes of 12-hole muffin pan with paper cases.

2. Beat eggs in small bowl with electric mixer about 5 minutes or until thick and creamy; gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves between additions.

3. Meanwhile, sift dry ingredients twice, then sift over egg mixture; fold ingredients together.

4. Drop 1/4 cup of mixture into cases. Bake about 25 minutes. Turn cakes immediately onto wire rack, then turn top-side up to cool.
 
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User comments
a link to some sponge cupcakes would have been nice - or have I overlooked something
supercalifradgalisticexpealidoshious

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