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Whipped Peach Cream in Baskets

Beat the whites of four eggs until very stiff, then mix in by degrees four level tablespoons of powdered sugar, next add two tablespoons of rich peach syrup (drained from preserved peaches), and stir in lightly one pint of sweet cream. Whisk to a stiff froth. Everything should be very cold before beginning, and keep the bowl containing the cream in a pan of cracked ice while whipping the ingredients. Have ready round individual sponge cakes, scoop out the center until the walls and bottom are only three-fourths of an inch thick, and just before serving fill with the peach cream. If an especially handsome dessert is wanted, brush the outside of the basket with white of egg, and stick all over it halved English walnut meats or pecans.