|All purpose flour||1 Cup (16 tbs), sifted|
|Eggs||3 , separated|
|Baking powder||4 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
Sift together flour, baking powder, and salt.
Beat yolks vigorously, then add cream, and continue beating hard.
Stir in flour combination and beat with a rotary or electric beater until smooth.
Fold in stiffly beaten egg whites thoroughly and refrigerate for half an hour.
Bake in a preheated waffle iron until crisp and delicately browned.