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Vanilla Soufflé cake

Vanilla Soufflé cake

Vanilla Soufflé cake 


 - 4 egg yolks

 - 6 egg whites

 - 60g sugar, plus some extra for sprinkling

 - 50g butter, plus extra for greasing

 - 40g flour

 - 250ml of milk

 - 2 teaspoons of vanilla extract

 - A pinch of salt

 - Icing sugar (optional, to decorate)


 1. **Preparing the mold:** Grease the mold with butter and sprinkle a little sugar.  This will help the souffle to rise evenly.

 2. **Roux:** In a saucepan, melt 50g of butter.  Add the flour and cook for about 2 minutes.  Little by little, add the milk, mixing continuously until you get a smooth mixture without lumps.  Cook over low heat until thick.  Remove from the heat and add the vanilla extract.

 3. **Incorporate the yolks:** Once the above mixture has cooled slightly, add the egg yolks one at a time, mixing well after each addition.

 4. **Whip the whites:** In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks.  Gradually add the sugar, beating until stiff peaks.

 5. **Blend the mixtures:** Stir a third of the whipped egg whites into the vanilla mixture to lighten it.  Then, gently add the rest of the whites, using a rolling motion to keep the air in the mixture.

 6. **Baked:** Preheat the oven to 190°C.  Fill the prepared molds with the mixture up to 3/4 parts.  Bake for 18-20 minutes.  The soufflé should rise and have a golden crust on top.


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