Sweet Omelet No. 2

Beating egg whites before adding yolks creates maximum volume through protein unfolding and air incorporation, while the sugar stabilizes the foam by dissolving into the protein matrix. The whipped cream adds fat that tenderizes the structure and creates a custard-like interior. The brief 12-minute bake at high heat sets the proteins just enough to hold the soufflé-like structure without deflating it, creating a dramatic puff that must be served immediately before the air pockets collapse.