Sponge Cupcakes

• 4 large eggs, separated
• 23 cup sugar
• 3/4 teaspoon vanilla extract
• 1 cup sifted cake flour
• 1/4 teaspoon salt

1. Preheat the oven to 375 degrees and line a muffin tin with baking cups.
2. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy.
3. Beat in 1 1/2 tablespoons of boiling water and the vanilla.
4. Sift together the cake flour and salt.
5. Fold into the yolks until just mixed.
6. Whip the egg whites until foamy.
7. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks.
8. Stir 1/3 of the whites into the yolks, then gently fold in the rest.
9. 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.
10. Cool on a rack.

eggs, sugar, vanilla, cake flour, salt

Taken from cooking.nytimes.com/recipes/11795 (may not work)