Have you ever wanted to experience a treat so light, so airy, it’s like a bite of a cloud? Let’s warm up the oven and make a soufflé that’s as fluffy and irresistible as a soft, heavenly cloud! This delightful dessert will transport you to a world of pure joy with every bite.
A perfectly made soufflé, when scooped with a spoon, is like an explosion of softness and flavor. The sweet, eggy aroma fills the air, while the smooth, buttery goodness seeps into the delicate air pockets, making it melt in your mouth. The key, though, is that it must be eaten right out of the oven!
A soufflé’s freshness is crucial—leave it too long and it will lose its puff, sinking into a mere shadow of its former self. It’s a fleeting joy that you have to seize the moment for. 
Just like soufflés, many things in life are best enjoyed while they’re still fresh and full of life. So, let’s remember to savor the good times while they last!
Ingredients for Cloud-like Soufflé:
- 2 eggs, separated
- 15g white sugar (for egg yolks)
- 30g milk
- 25g corn oil
- 40g cake flour (low-gluten flour)
- 2g lemon juice
- 25g fine sugar (for egg whites)
- Butter, powdered sugar, honey, and mint leaves for decoration
Instructions:
1. Prepare the Egg Whites and Yolks:
Separate the egg whites and yolks into clean, dry containers, ensuring that no egg yolk gets into the egg whites (this will affect the whipping process). For easier whipping, refrigerate the egg whites for about 10 minutes.
2. Mix the Egg Yolks:
Add 15g of white sugar to the egg yolks and whisk them until smooth.
3. Mix the Milk and Oil:
In a separate bowl, combine 30g of milk and 25g of corn oil. Whisk over a warm water bath until the mixture is fully emulsified and turns white, then pour it into the egg yolk mixture, continuing to whisk until fully blended.
4. Make the Cake Flour Mixture:
Sift 40g of low-gluten cake flour into the egg mixture. Using a spatula, fold it gently in a “Z” motion until the mixture is smooth and free of lumps. Set aside.
5. Whip the Egg Whites:
Add about 2g of lemon juice to the egg whites. Gradually add 25g of fine sugar in three parts, beating on low speed until soft peaks form.
6. Combine the Egg Whites and Yolks:
Gently fold the whipped egg whites into the egg yolk mixture in two parts, being careful to avoid overmixing. The key is to be very gentle here to preserve the fluffiness of the meringue.
7. Prepare the Baking Dish:
Brush a baking dish (I used a 16 cm diameter dish) with butter. Pour the batter into the dish, using a skewer to smooth the surface for an even texture.
8. Bake the Soufflé:
Preheat the oven to 180°C. Place the baking dish on the middle rack and bake for 13 minutes at 180°C. After that, take it out, gently cut a cross into the top, and continue baking for another 12 minutes.
9. Serve the Soufflé:
Remove the soufflé from the oven and quickly add a slice of butter, a sprinkle of powdered sugar, a drizzle of honey, and a sprig of mint for decoration.
Quick Tip: This step must be done quickly because soufflés tend to shrink rapidly once they’re out of the oven. So, cherish every second of this delicate moment!
