Description
Soufflé cake is a light, airy dessert combining the elegance of a soufflé with the richness of cake. With a custardy flavor and delicate texture, it’s perfect for special occasions or when you want to impress with minimal ingredients.
Ingredients
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar or 1 tsp lemon juice
- 2 tbsp butter, melted
- 1/2 cup milk
- 1/4 cup cake flour or all-purpose flour
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a cake pan with parchment paper and lightly grease it.
- Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites.
- In a clean bowl, beat egg whites with cream of tartar or lemon juice until soft peaks form.
- Gradually add granulated sugar while beating until stiff peaks form.
- In another bowl, whisk together egg yolks, melted butter, milk, vanilla extract, and salt.
- Sift in flour and cornstarch into the yolk mixture and whisk until smooth.
- Gently fold the whipped egg whites into the yolk mixture in batches, maintaining the airy texture.
- Pour the batter into the prepared pan and gently tap it to release air bubbles.
- Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake for 50–60 minutes until the cake is set and lightly golden.
- Turn off the oven, crack the door open, and let the cake cool inside for 1 hour to prevent collapsing.
- Dust with powdered sugar before serving, if desired.
Notes
- Add lemon or orange zest for a citrus twist.
- Substitute part of the flour with cocoa powder for a chocolate version.
- Avoid overmixing to retain airiness.
- Best served fresh, but can be refrigerated and gently reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
