The best way to fold in the dry ingredients of a sponge mixture is to use your hands.
From: Delish Cupcakes by Color © 2012 by Hearst Communications, Inc. Buy the Book Now!
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3
eggs
1/2
c.
superfine sugar
1/4
c.
cornstarch
1/4
c.
all-purpose flour
1/4
c.
self-rising flour
- Preheat oven to 375 degrees F or 350 degrees F, fan-forced. Line 10 holes of 12-hole muffin pan with paper cases.
- Beat eggs in small bowl with electric mixer about 5 minutes or until thick and creamy; gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer to large bowl.
- Meanwhile, sift the dry ingredients twice, then sift over egg mixture; fold ingredients together.
- 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.
