Step 1

Line the paper muffin cups with parchment paper, set aside.

Step 2

Combine the cake flour and corn starch, sift twice, set aside.

Step 3

Preheat oven to 200°C (392°F).

Step 4

In a large mixing bowl, beat egg whites till frothy, add sugar in three (batches. Beat until soft peaks form, but not dry. You may use a stand mixer or an electronic mixer to beat the egg whites.

Step 5

Gently fold in the beaten egg yolks until well combined. Add the sifted flour, fold gently until the flour is fully incorporated.

Step 6

Mix a few tablespoon of the batter with the melted butter. Pour it back to the cake batter, fold gently until well combined.

Step 7

Transfer the batter into the muffin cups, about 2/3 full.

Step 8

Bake the sponge cake in the oven. Once they are in the oven, turn the temperature down to 175°C (350°F) immediately. Bake for 20 minutes or until they turn light golden brown in color. Remove from the oven, let cool before serving.