For the sponge cake muffins, separate the eggs. Beat egg whites with a pinch of salt until stiff and add cornstarch.
Mix in yolks, bacon, cheese and flour. Season with salt, pepper and parsley. Pour into greased and floured muffin tin (12 pieces). Bake the Biskuitschöberl muffins in the preheated oven at about 180 °C for about 15 minutes.
Biskuitschöberl muffins are a quick and tasty soup starter.