|All purpose flour||1 Cup (16 tbs), sifted|
|Heavy cream||1 Cup (16 tbs)|
Grease a muffin tin very thoroughly.
Sift 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 egg yolks alternately, beginning and ending with flour.
Finally, whip the egg whites until they stand in peaks.
Dump egg batter on top of whites and mix with your hands until all white patches have disappeared.
Spoon into muffin tin, filling half full.
Bake in a preheated 375° oven for 20 to 25 minutes.
You can prepare the mixture, except for the egg whites, ahead of time.