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Sponge Drop Cakes

Yield 4 dozen


  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Chocolate Frosting
  • Grated chocolate (optional)

How to Make It

  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. 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. 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.

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