1. Volume boost
To give your soufflé maximum volume and a lighter texture, it’s best to use week-old eggs that have been brought to room temperature.
2. Equipment essentials
Before beating the egg whites, make sure your equipment is clean and dry. Any grease or moisture on the mixing bowl prevents the egg white reaching maximum volume.
3. Peak performance
Beat the egg white until firm peaks form. To test this, lift the beater – the egg white should come to a slight point. If the tip of the point folds over, beat a little longer. Overbeating the egg white makes it more difficult to incorporate into the soufflé mixture and may result in overmixing, which in turn affects the height of the soufflé.
4. Easy does it
Working in batches, gently fold the beaten egg white into the soufflé mixture – vigorous mixing destroys the air bubbles, which are crucial for the soufflé to rise.
5. That sinking feeling
Fold in the egg white until it’s just incorporated. If the mixture starts to soften and lose volume towards the end of the folding process, stop immediately or the soufflé may not rise.
6. Straight talking
Cook your soufflé in a straight-sided ovenproof dish. The straight side helps the soufflé rise. You could also use an ovenproof saucepan or heatproof mugs. Dust the greased dish with breadcrumbs or caster sugar to help the soufflé grip the side and rise evenly.
7. Stand tall
Before cooking, run your finger around the inside rim of the soufflé dish, slightly inside the mixture. This helps the soufflé rise evenly and gives it the distinctive “top hat” appearance.
8. Setting standard
Soufflés are best when they’re still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.
9. Draught dodger
Don’t worry if the soufflé sinks slightly when you open the oven door to check its progress. Close the door and the soufflé will rise when it heats up again. If a soufflé starts to deflate while you’re waiting to serve it, pop it back into the oven for 1-2 minutes and it should puff up again.
10. Cover the cracks
If a sweet soufflé cracks on the top, dust it with icing sugar or cocoa powder.
Australian Good Taste
