Wheat Drop-Cakes

These drop-cakes rely on eggs and steam for leavening rather than chemical agents. The high proportion of eggs (6 to 1 pint cream) creates a protein structure that traps steam during rapid baking in a hot oven, causing dramatic rise similar to popovers. The cream's fat content tenderizes the wheat flour's gluten network while contributing richness. The thin batter consistency ensures proper steam generation and allows the cakes to puff without becoming dense.