Soufflé Sponge Cake
Soufflé Sponge Cake

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, soufflé sponge cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Soufflé Sponge Cake. This extra moist and extra soft Sponge Cake is almost a Soufflé. It's not a very sweet cake.

Soufflé Sponge Cake is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Soufflé Sponge Cake is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have soufflé sponge cake using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Soufflé Sponge Cake:
  1. Take 70 g (120 ml) Plain Flour *OR Self-Raising Flour
  2. Take 20 g (2 tablespoons) Corn Starch Flour
  3. Prepare 90 ml Milk
  4. Get 60 g Butter
  5. Prepare 5 Egg Yolks *room temperature
  6. Get 1 teaspoon Vanilla Extract
  7. Take 5 Egg Whites *room temperature
  8. Prepare 90 g (100 ml) Caster Sugar

Enjoy it cold or warm, with or without whipped cream and fresh berries. Lemon Curd would be nice, too. You would definitely wish to have a cup of tea. We would like to show you a description here but the site won't allow us.

Instructions to make Soufflé Sponge Cake:
  1. Preheat oven to 150°C. Line the base and sides of a 20cm springform cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height.
  2. Cover the bottom of the cake tin with foil so that water won’t get into the cake tin, and place the cake tin in a roasting pan.
  3. Heat Milk and Butter in a saucepan until Butter is melt.
  4. Combine Flour and Corn Starch in a large bowl. Add the hot Milk & Butter mixture and use a whisk to mix well. Add Egg Yolks and Vanilla, and mix well.
  5. In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold in the Egg White into the mixture and gently combine well.
  6. Pour the mixture into the prepared cake tin. Pour boiling water into the roasting pan. Bake for 60 minutes or until cooked through.
  7. Take out to a wire rack to cool, or enjoy it while it is still warm.

This Blueberry Kiwi Soufflé Cake has tender sponge cake layers that are complemented perfectly with layers of decadent and luscious vanilla soufflé. It makes the cake so fluffy and light. The blueberries and kiwi add so much freshness to complement the creamy soufflé and the cream cheese frosting. While others search for a sweet snack for a little sugar rush. If this is you for the past few days, here's a simple recipe that you're going to adore.

So that’s going to wrap it up with this exceptional food soufflé sponge cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!