Separate the eggs.
In a small saucepan, melt the butter and sugar, stir until smooth. When it's fully dissolved, remove from heat, add the whipping cream, stir a bit more, and let cool.
While the butter is melting, whisk the egg whites to stiff peaks.
Transfer the melted butter mix to a large bowl.
Whisk 1 yolk at a time to the butter mix.
Stir in all the dry ingredients.
Fold in the egg whites.
In a well-greased donut pan (or muffin tin), carefully spoon or pipe in the batter to 2/3 full.
Bake 10-15 minutes, until a toothpick comes out clean (tops should start to turn a light golden brown).
Let sit 5-10 minutes, remove from the mold, and let completely cool on a rack.
