Fluffy Souffle Cake Recipe

Fluffy Souffle Cake Recipe

by

This light and airy souffle cake is a delightful dessert that will impress your guests. The key to a successful souffle is precise timing and gentle handling. With this easy-to-follow recipe, you can master the art of souffle-making.

Ingredients:

  • For the cake:
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs, separated  
    • 1 teaspoon vanilla extract
    • 1/2 cup milk
  • For the glaze:
    • 1 cup powdered sugar
    • 2-3 tablespoons milk
    • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven: Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs and vanilla: Beat in the egg yolks one at a time, then stir in the vanilla extract.
  5. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.  
  6. Beat egg whites: In a clean, dry bowl, beat the egg whites until stiff peaks form.
  7. Fold in egg whites: Gently fold the egg whites into the batter in three additions, being careful not to deflate the egg whites.
  8. Pour batter into pan: Pour the batter into the prepared pan and smooth the top.
  9. Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
  10. Cool and glaze: Let the cake cool completely in the pan before inverting onto a serving plate. Once cooled, drizzle the cake with the glaze made by whisking together the powdered sugar, milk, and vanilla extract.

Tips for a Perfect Souffle Cake:

  • Don’t overmix: Overmixing the batter can deflate the egg whites and result in a dense cake.
  • Don’t open the oven door: Resist the urge to open the oven door while baking, as this can cause the souffle to deflate.
  • Serve immediately: Souffle cakes are best enjoyed fresh, so serve them immediately after glazing.

Enjoy this delightful treat with a scoop of ice cream or a dusting of powdered sugar.

Leave a Comment