Minted Summer Fruit Spongecakes

8 servings
  • Spongecakes:
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • Fruit:
  • 1 pint blackberries, washed and shaken dry
  • 1 mango, pitted and cut into 3/4-inch chunks
  • 2 tablespoons fresh lemon juice
  • 3 to 4 tablespoons sugar
  • 1/4 cup packed mint leaves, thinly sliced
  • Sour cream, for garnish
  • Preheat oven to 350 degrees F. 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.

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