=== SPONGECAKES ===
2 lg Eggs
1/3 c Sugar
1/3 c All-purpose flour
1 tb Cornstarch
3 tb Unsalted butter; melted, and
Cooled slightly
=== FRUIT ===
1 pt Blackberries; washed, shaken
-dry
1 Mango; pitted, and
Cut into 3/4″ chunks
2 tb Fresh lemon juice
3 tb Sugar -; (to 4 tbspns)
1/4 c Mint leaves -; (packed),
-thinly
; sliced
Sour cream; for garnish
Preheat oven to 350 degrees and line eight 1/2-cup muffin tins with paper
liners. In a double boiler or a metal bowl set over a saucepan of barely
simmering water whisk together eggs and sugar until sguar is dissolved, 1
to 2 minutes. Remove top of double boiler or bowl from heat and with a
hand-held mixer beat mixture at moderately-high speed until doubled in
volume, about 3 minutes. Sift flour, cornstarch, and a pinch of salt over
egg mixtrue and fold in gently but thoroughly. Drizzle butter over batter
and fold in gently but thoroughly. Divide batter among muffin tins and bake
in middle of oven for 12 to 15 minutes, or until pale golden brown. Cool
spongecakes in tins on a rack 10 minutes. Remove spongecakes from tins and
cool completely. In a bowl combine the strawberries, mango, lemon juice, 3
tablespoons of sugar and mint and toss to combine. Let fruit stand for 20
minutes, taste and add more sugar if necessary. Peel off paper liners from
spongecakes and halve horizontally. Serve halved spongecakes with fruit and
juices, garnishing with sour cream. This recipe yields 8 servings.
Yields
8 servings
