Preheat oven to 350 degrees and line eight-spot 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 proceedings. Remove top of double boiler or bowl from heat and with a
hand-held mixer beat mixture at moderately-high speed until doubled in
loudness, astir 3 proceedings. Sift flour, cornstarch, and a pinch of salt over
egg mixtrue and fold in gently but good. Drizzle butter over batter
and fold in gently but good. Divide batter among muffin tins and bake
in middle of oven for 12 to 15 proceedings, or until pale golden embrown. Cool
spongecakes in tins on a wrack 10 proceedings. Remove spongecakes from tins and
cool totally. In a bowl combine the strawberries, mango, lemon succus, 3
tablespoons of sugar and mint and toss to combining. Let fruit symbolize 20
transactions, taste and add more sugar if requisite. Peel off paper liners from
spongecakes and halve horizontally. Serve halved spongecakes with fruit and
juices, garnishing with sour pick. This recipe yields 8 servings.