1 cup all-purpose flour
1/4 teaspoon salt
1 cup heavy cream
Grease a muffin tin very thoroughly. Sift the flour and salt together. Separate eggs and beat the yolks in a small bowl until very thick and creamy. Whip cream until it holds a shape when you lift the beater. Now add the flour and whipped cream to the egg yolks alternately, beginning and ending with flour. Finally, whip the egg whites until the stand in peaks. Dump batter on top of whites and mix with your hands until all white patches have disappeared. Work quickly. Spoon into muffin tin, filling half-full. Bake in a preheated 375°F oven for 20 to 25 mins. You can prepare the mixture, except for the egg whites, ahead of time. Serve hot with sweet butter. Makes 12.
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