Sponge Cupcakes

Step 1

Preheat the oven to 375 degrees and line a muffin tin with baking cups. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy. Beat in 1 1/2 tablespoons of boiling water and the vanilla. Sift together the cake flour and salt. Fold into the yolks until just mixed.

Step 2

Whip the egg whites until foamy. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks. Stir 1/3 of the whites into the yolks, then gently fold in the rest.

Step 3

Fill each muffin cup about 3/4 full, and bake until the cupcakes are lightly browned and spring back when pressed lightly, 15 to 20 minutes. Cool on a rack.