5 egg whites
90 g fine sugar (castor sugar) (3 oz.)
5 egg yolks, lightly beaten
60 g cake flour (starch) (2 oz.)
15 g corn flour (starch) (0.5 oz.)
60 g melted butter (2 oz.)
10 pcs 7×7 inch parchment paper
10 muffin cup cases
1 Line the muffin cup cases with parchment papers, set aside.
2 Combine flours and sieve twice, set aside.
3 Preheat oven to 200C (392F).
4 In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.
5 Gently fold in beaten egg yolks till well combined.
6 Followed by sieved flours, and gently fold till no trace of flours.
7 Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.
8 Divide batter into the paper lined muffin cup cases, 2/3 full.
9 Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.