A souffle cake is the lightest, fluffiest cake you will eat. To make it whipped egg whites are folded into the batter, causing the cake to rise high. Mascarpone adds richness, while the cornstarch helps the cake to keep a smooth texture. The result? A light and fluffy cake that tastes like little clouds of deliciousness. The cake is not overly sweet either, which gives you the perfect excuse to have another slice. In this article, we show you how to make this impressive (and delicious!) cake, and also give you a few tips along the way to make sure you get it right the first time.

Tips

Use a water bath to prevent cracks. The water prevents the cake from drying out, which prevents the formation of cracks in the cake. To make a water bath, place the baking tin in a larger oven-safe container filled with water. There should be about ½” to 1” inch of water.

To make it light and fluffy, use a rubber spatula to gently fold in the egg whites. If you overmix the mixture, you remove the air bubbles in the batter and the cake won’t be as fluffy.

If your Soufflé Cake tastes eggy, it’s either undercooked or overcooked. Make sure that you don’t increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

How to Store Souffle Cake

The souffle cake will keep in the fridge for up to 3 days. Just make sure to store it in an airtight container, so that it doesn’t absorb flavors from elsewhere in the fridge.

You can also freeze individual slices. Wrap tightly with plastic wrap and keep them in an airtight freezer container for up to one month. Thaw in the fridge.

Ingredients

Butter

35g (3 tbsp)

Mascarpone cheese

120g (1/2 cup)

Milk

20ml (4 tsp)

Egg yolks

4

Lemon juice

6ml (1 tsp)

salt

1 g

Vanilla Extract

2 ml

cake flour

40g (1/3 cup)

Cornstarch

15g (2 tbsp)

Egg whites

125ml (1/2 cup)

Sugar

85g (3/8 cup)

Lemon juice

2 ml

Powdered sugar

How to Make Perfect Souffle Cake

Start by setting up a double boiler. To set up a double boiler, you’ll need a medium-sized pot and a heatproof bowl (usually glass). Make sure that the bowl and pot fit nicely onto each other—the bowl should be resting on top of the pot (in other words it should be larger). Place water inside the pot (it should not touch the bowl) and place over medium heat. Add the butter, mascarpone, and milk.

Step 1

Stir until the mascarpone has melted and the mixture is smooth.

Step 2

Add in the egg yolks and whisk to combine.

Step 3

Add in the salt and vanilla extract, and whisk again.

Step 4

Sift in cornstarch and flour.

Step 5

Bate hasta que todos los ingredientes estén bien combinados y la mezcla esté suave.

Paso 6

En otro recipiente limpio, bata las claras de huevo con el azúcar y el jugo de limón hasta que se formen picos firmes.

Paso 7

Incorpore las claras de huevo batidas a la mezcla de yemas de huevo.

Paso 8

Transfiera la mezcla a un molde para hornear.

Paso 9

Coloque el molde para hornear en un recipiente con agua (es decir, un baño María) y hornee a 180 °C (360 °F) durante 15 minutos y a 140 °C (280 °F) durante 80 minutos.

Paso 10

Espolvorear con azúcar en polvo.

Paso 11

¡Disfrutar!