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|All purpose flour||1 Cup (16 tbs), sifted|
|Heavy cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1498 Calories from Fat 925
% Daily Value*
Total Fat 105 g161.4%
Saturated Fat 60.1 g300.6%
Trans Fat 0 g
Cholesterol 963.3 mg321.1%
Sodium 788.2 mg32.8%
Total Carbohydrates 103 g34.4%
Dietary Fiber 3.4 g13.5%
Sugars 1.8 g
Protein 37 g73.4%
Vitamin A 85.2% Vitamin C 2.4%
Calcium 25.5% Iron 47.9%
*Based on a 2000 Calorie diet
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.