Sweet Puffy Omelette
|Powdered sugar||1⁄4 Cup (4 tbs) (sifted)|
|Whipping cream||2 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Orange peel||2 Teaspoon, grated|
In an 8 by 12-inch baking pan, melt butter in a 375° oven; add 2 tablespoons of the powdered sugar along with cream and stir to blend; set aside.
In a large bowl, beat egg whites with salt until soft peaks form; gradually add granulated sugar and beat until stiff.
In another bowl, beat egg yolks until thick; mix in grated orange peel.
Pour yolks over egg whites and gently fold together.
Spoon into the baking pan and swirl top with spoon.
Shake the remaining 2 tablespoons powdered sugar through a wire strainer over top.
Bake in the preheated 375° oven for 12 to 14 minutes or until top is golden brown.
Serve at once.
Pass cherry or strawberry preserves to spoon over top, if desired.