6 eggs (separated)
1/3 c. cream
1/2 tsp. salt
Cardamom
3 tbsp. butter
1/2 c. dairy sour cream
1/2 c. raspberry jam

Beat egg whites until they stand in firm peaks in large bowl. Beat egg yolks until fluffy thick in medium size bowl. Beat in cream, salt and cardamom. Fold into egg whites until no streaks of yellow remain.

Melt butter in a large frying pan with an oven proof handle, tilt pan to coat bottom, pour in egg mixture.

Cook over low heat 10 minutes or until mixture sets on bottom. Then bake in moderate oven 350 degrees F. 10 minutes or until puffed and lightly golden on to.

Lakewood Elem.