Have you always been too scared to make a soufflé? Not any more. Our step-by-step guide makes it easy. So get cracking!
Soufflés are often considered too difficult to make, based on decades-old experiences of them failing to rise or collapsing as soon as they were removed from the oven. But ovens, electric mixers and recipes have come a long way in the last 10 years, making it quite straightforward to create the perfect soufflé. The trick is to take your time and measure the ingredients carefully.
Follow these tips for success every time.
Before you start, make sure your kitchen is draught-free – egg whites and soufflés are delicate.
Grease your soufflé dish evenly. Use a pastry brush to coat the base and sides with the melted table spread. Some cooks swear that brushing the sides in an upwards manner (from base to rim) helps the soufflé rise.
Shake the breadcrumbs around the dish evenly, making sure there are no gaps anywhere.
Preheating the oven is essential for a fluffy, well-risen soufflé.
Accurate measurement of ingredients is also essential for a successful soufflé. This is not the type of recipe where ‘near enough is good enough’.
Use eggs which have been allowed to come to room temperature. Week-old eggs are considered the best for maximum volume.
Make sure your mixing bowl and beaters are clean, grease-free and completely dry. Even a little grease or water can prevent the whites from whisking as needed.
Separate your eggs carefully – you don’t want any yolk in your egg whites.
Begin whisking the whites with electric beaters on a low speed, then increase to medium speed and then to high speed. This will ensure maximum volume.
When folding in the whites, do so carefully so that their volume is retained as much as possible. Do not rush the folding in of the egg whites and use a large metal spoon to do so.
Place your soufflé onto the centre shelf of the oven.
Never open the oven door while cooking – the soufflé will deflate.
Completely coat the greased soufflé dish with breadcrumbs.
Melt table spread, then add flour and grated citrus rinds.
Carefully whisk milk into the flour and citrus mix until it is smooth.
Stir in sugar, orange and lemon juices to thickened mixture.
Add egg yolks and gently beat to combine with citrus, milk and flour mixture.
Using a metal spoon, very slowly fold the yolk mixture into the whites. Don’t rush!