Dessert
Soufflé Cake
1 hServes 6Nutri-Score C€€
C
1 h
1 hSoufflé Cake
what you need
Ingredients
eggs (separated into yolks and whites)Other4 pieces
cream cheese (at room temperature)Dairy120 g
milkDairy60 ml
butter (melted)Dairy40 g
flour (sifted)Grains40 g
cornstarch (sifted)Pantry15 g- sugarPantry80 g
lemon juiceProduce5 ml
per serving
Nutrition
184kcal
- Carbs
- 18 g
- Proteins
- 5 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl ×2
Saucepan
Whisk
Cake pan
Oven
Spatula
step by step
Method
- Step 1
Prepare the pan and preheat the oven
- Line the cake pan with baking paper and set it aside.
- Preheat the oven to 160 °C.
- Step 2
Make the cream cheese base
- Melt the butter with the cream cheese and milk in a saucepan over low heat until smooth.
- Remove from the heat and let it cool slightly.
- Step 3
Add the dry ingredients and yolks
- Sift in the flour and cornstarch and whisk until smooth.
- Whisk in the egg yolks one at a time until the batter is glossy.
- Step 4
Whip the egg whites
- Beat the egg whites with the lemon juice until foamy.
- Add the sugar gradually and whip to soft peaks.
- Step 5
Fold the meringue into the batter
- Fold a third of the meringue into the batter to loosen it.
- Gently fold in the remaining meringue in two additions, keeping the air in.
- Step 6
Bake the soufflé cake
- Pour the batter into the prepared pan and smooth the top.
- Bake at 160 °C for 40 min until puffed and golden.
- Step 7
Cool and serve
- Let the cake cool in the pan so it does not collapse.
- Unmould gently and serve.