🍰 Vanilla Soufflé Cake
🍽️ Serves: 6–8 | ⏱️ Time: 1 hour (plus cooling time)
🧾 Ingredients:
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250 g (9 oz) cream cheese, softened
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60 ml (¼ cup) milk
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60 g (¼ cup) unsalted butter
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1 tsp vanilla extract
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6 large eggs, separated
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70 g (½ cup) cake flour (or sifted all-purpose flour)
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20 g (2 tbsp) cornstarch
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120 g (½ cup + 1 tbsp) granulated sugar (split: 40g for yolks, 80g for whites)
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Pinch of salt
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1 tsp lemon juice or ¼ tsp cream of tartar
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Optional: powdered sugar for dusting
🔥 Instructions:
1. Preheat and prep:
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Preheat oven to 160°C (320°F).
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Line the bottom of an 8-inch (20 cm) round pan with parchment. Do not grease the sides.
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Prepare a water bath: place the cake pan in a larger baking dish with hot water about halfway up the sides.
2. Make the base:
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In a saucepan, melt butter, cream cheese, and milk over low heat, whisking until smooth. Let cool slightly.
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Whisk in egg yolks, vanilla, and sugar (40g) until smooth.
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Sift in cake flour and cornstarch. Mix until fully incorporated.
3. Make the meringue:
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Beat egg whites with lemon juice (or cream of tartar) until foamy.
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Gradually add sugar (80g), and beat until soft to medium-stiff peaks form — not dry.
4. Fold gently:
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Gently fold meringue into yolk mixture in 3 batches using a spatula. Mix just until no streaks remain.
5. Bake:
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Pour batter into the prepared pan. Tap gently to release air bubbles.
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Place pan in the water bath and bake at 160°C (320°F) for 25 minutes, then reduce to 140°C (285°F) and bake another 30–35 minutes, until set and lightly golden.
6. Cool slowly:
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Turn off oven, crack door open, and let cake cool inside for 15–20 minutes to prevent shrinking.
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Cool completely before removing from pan. Dust with powdered sugar if desired.
📝 Tips:
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Use room temperature eggs for best volume.
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Avoid overmixing to preserve airiness.
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Serve with whipped cream, berries, or lemon curd for a luxurious finish.
Would you like a matcha, lemon, or chocolate version of this soufflé cake?