How to Make Soft and Fluffy Vanilla Soufflé That is Delicious and Guaranteed to Succeed

How to make Vanilla Soufflé Cake

• 1

  Brush butter and sugar into the baking mold

  First, take a small brush and evenly spread butter on the inner surface of the baking mold. Then, pour granulated sugar into the mold, coating a thin layer of sugar so that it sticks to the butter and adheres evenly to the baking mold.

  

  
• 2

  Separate the egg yolks and egg whites

  You crack 2 eggs, separating the 2 yolks into one bowl and the 2 whites into another bowl. At this step, you need to be careful not to let the yolks mix with the whites.

  In the bowl with the 2 yolks, add 15g of granulated sugar, then use a whisk to mix the two ingredients together until well combined.

  

  

  
• 3

  Mixing the cake batter

  You use a sieve to filter 15g of type 8 flour, then add it to a bowl with 2 egg yolks. Next, use a whisk to mix the flour with the yolk mixture until the mixture is smooth and thick.

  

  
• 4

  Stirring the mixture on the stove

  You place a pot on the stove, then add 80ml of unsweetened fresh milk, 20g of unsalted butter, and 1 teaspoon of vanilla extract to the pot, and cook on the lowest heat.

  While cooking, use a whisk to stir the mixture so that the ingredients blend together. When the mixture lightly boils, turn off the heat.

  Next, slowly pour the cooked milk and butter mixture into the egg batter mixture. Be careful to pour while stirring with the whisk to help the two mixtures blend together more easily.

  After that, pour the mixed mixture back into the pot and cook on the lowest heat until the mixture thickens into a smooth mass, then turn off the heat.

  Next, pour the mixture into a small bowl and let it cool.

  

  

  

  
• 5

  Beat the egg whites

  In a bowl with 2 egg whites, use an electric mixer to beat at low speed until small bubbles form, then stop.

  Next, gradually add 20g of granulated sugar in 2 – 3 increments. During the sugar addition, you need to dissolve the sugar for about 20 seconds before adding more sugar.

  After all the sugar has been added to the bowl, turn the mixer to high speed and beat for about 2 – 3 minutes until the egg white mixture forms soft peaks that droop down.

  

  
• 6

  Mix the mixture and pour into the mold

  First, add 2 – 3 teaspoons of the beaten egg whites into the egg yolk bowl, then mix well.

  Then, pour back into the bowl of egg whites and gently fold the mixture from the outside in until smooth and well combined.

  Note: When beating the egg whites, ensure that the bowl and egg whites are not contaminated with grease, water, or even a bit of egg yolk, as this will prevent the egg whites from whipping properly and the cake will not turn out well.

  Next, pour the batter into the mold, then spread the surface evenly.

  

  
• 7

  Bake the cake

  You need to preheat the oven for 10 minutes to stabilize the temperature.

  Then, place the cake mold in the baking tray, and put it in the oven at 190 degrees Celsius for the first 10 minutes. After 10 minutes, continue baking at 180 degrees Celsius for 5 more minutes until the cake meets the requirements.

  Tip:

  • When baking is done, do not open the oven door immediately as it will cause a sudden drop in temperature inside the oven, making the cake collapse quickly.
  • When the cake is cooked, keep it in the oven for an additional 3 – 5 minutes to stabilize the temperature before taking it out.

  
• 8

  Final product

  The Soufflé cake has a light yellow color, a soft and smooth texture that melts with the rich sweetness of butter. You can enjoy the cake with strawberry jam, raspberries, or whipped cream to enhance the flavor of the cake.