Fluffy Souffle Cakes (Print Version)
# Ingredients:
→ Main Basics
01 -
Milk, 15g
02 -
Cake flour, 35g
03 -
Egg yolks, 35g
04 -
Egg whites, 65g
→ Seasonings and Add-Ins
05 -
Salt, 3 pinches
06 -
Cornstarch, 5g
07 -
Lemon juice, 5g
08 -
Granulated sugar, 25g
# Instructions:
01 -
Measure everything carefully and have them setup. Combine salt with the flour using a sifter. Use a paper towel to lightly coat the pan with oil, then start heating it slowly.
02 -
Whisk egg whites with lemon juice until foamy. Pour in half the sugar and whip to soft peaks. Add in the rest of the sugar and whip until firm peaks form—the peaks should hold their point when the whisk is lifted.
03 -
Start by combining cornstarch thoroughly. Add the egg yolks and mix roughly until half-blended. Carefully mix in the sifted flour-salt mixture—don’t leave any dry bits. Stir in milk until evenly combined, transfer into a piping bag, and move quickly.
04 -
Pipe half the batter into 4 tall piles on the warm pan. Sprinkle with 1/2 tbsp water, cover, and cook for 3 minutes. Pipe the second layer of batter on top, add more water, cover, and steam for 4 minutes. Once the bottoms dry a little, gently flip, add more water if needed, and cover again to finish cooking. You'll know they're ready when the sides feel springy.
# Notes:
01 -
To achieve great results, weigh everything using a kitchen scale.
02 -
Always preheat your pan on low flame to ensure height.
03 -
The steam from water helps cook them evenly in the center.
04 -
Use the batter right after mixing to get a nice lift.