Sponge Drop Cakes

Directions

1. 1
   Beat egg yolks at high speed of an electric mixer until foamy. Gradually add sugar, beating until mixture is thick and lemon colored. Combine flour and baking powder; set aside.
2. 2
   Beat egg whites (at room temperature) until stiff peaks form; fold into yolk mixture. Fold flour mixture into batter, one tablespoon at a time. Fold in vanilla.
3. 3
   Spoon batter into well-greased miniature muffin pans, filling one-half full. Bake at 375° for 15 minutes. Remove from pans, and cool. Frost with Chocolate Frosting. Sprinkle with grated chocolate, if desired.