Sponge Cupcakes

Follow this easy recipe for Sponge Cupcakes. This is the only sponge cake recipe I have found that doesn't involve separating the eggs. It is so easy.

The two secrets to a good sponge are beating the eggs until really thick and creamy and making sure that the cornflour and custard powder are well sifted.

Cupcakes can be topped with whipped cream and berries. Another alternative is to slice the cupcakes in half and spread with jam or lemon curd and sandwich cupcakes back together and top with whipped cream.

You can add flavorings to the sponge mixture. Try lemon or orange rind, grated chocolate or sifted cocoa. If you add one tablespoon of cocoa make sure you reduce the cornflour by the same amount.

Sponge cakes are really suitable for afternoon tea.

Prep Time	Cooking Time	Servings	Difficulty
20 minutes	15 minutes	24	Medium

Ingredients

• 4 eggs
• 6oz (165g) caster sugar
• 3oz (90g) cornflour
• 1oz (30g) custard powder
• 1 tspn cream of tartar
• 1/2 tspns bicarbonate of soda

Method

Preheat oven to 375F (190C).

Line cupcake trays with cupcake papers.

Beat eggs and caster sugar in a small bowl with electric mixer for 5 minutes or until thick and creamy.

Transfer egg mixture to a large bowl.

Sift dry ingredients twice onto paper, then sift over egg mixture.

Gently fold ingredients together.

Spoon mixture into cupcake trays.

Bake for 15 minutes.

Turn immediately onto wire racks to cool.