INGREDIENTS:
4 eggs grade
125 g fine sugar
⅛ tsp fine salt
115 g plain flour
20 g cornstarch
30 g melted butter
METHOD:
Preheat oven to 200°C/395°F.
Beat eggs lightly, add in salt and sugar, beat until combined.
Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
Combine plain flour and cornstarch, sift twice.
Add flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.
Pour batter into piping bags.
Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.
Bake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 pieces, then the baking time for 2nd batch can be shortened, just bake until they are golden brown.)
Unmould and cool mini egg sponge cakes on wire rack.
Enjoy your Mini Egg Sponge Cakes.
