Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, soufflé sponge cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Soufflé Sponge Cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Soufflé Sponge Cake is something which I have loved my entire life. They’re fine and they look fantastic.

This extra moist and extra soft Sponge Cake is almost a Soufflé. It's not a very sweet cake. Enjoy it cold or warm, with or without whipped cream and fresh berries.

To begin with this particular recipe, we must prepare a few ingredients. You can cook soufflé sponge cake using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Soufflé Sponge Cake:

1. Make ready 70 g (120 ml) Plain Flour *OR Self-Raising Flour
2. Get 20 g (2 tablespoons) Corn Starch Flour
3. Prepare 90 ml Milk
4. Get 60 g Butter
5. Make ready 5 Egg Yolks *room temperature
6. Get 1 teaspoon Vanilla Extract
7. Prepare 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. This Blueberry Kiwi Soufflé Cake has tender sponge cake layers that are complemented perfectly with layers of decadent and luscious vanilla soufflé.

Steps 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.

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. Immediately pour in half of the soufflé mixture over the cake layer and smooth it out, tapping the pan gently on the counter to help the souffle settle around the cake layer. Jiggly cake, or cotton cheesecake, or Japanese cheesecake, or cotton cake, or Ogura cake, or Taiwanese old fashioned sponge cake, or Lottie calls it, "Cotton Jiggly Cake" is a type of Asian. Based on an optimised steam bake at here (cocoa cotton soufflé sponge cake), I know that my current Ariston oven is very different!

So that is going to wrap it up with this special food soufflé sponge cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!