Vanilla Soufflé cake
Ingredients:
– 4 egg yolks
– 6 egg whites
– 60g sugar, plus some extra for sprinkling
– 50g butter, plus extra for greasing
– 40g flour
– 250ml of milk
– 2 teaspoons of vanilla extract
– A pinch of salt
– Icing sugar (optional, to decorate)
Instructions:
1. **Preparing the mold:** Grease the mold with butter and sprinkle a little sugar. This will help the souffle to rise evenly.
2. **Roux:** In a saucepan, melt 50g of butter. Add the flour and cook for about 2 minutes. Little by little, add the milk, mixing continuously until you get a smooth mixture without lumps. Cook over low heat until thick. Remove from the heat and add the vanilla extract.
3. **Incorporate the yolks:** Once the above mixture has cooled slightly, add the egg yolks one at a time, mixing well after each addition.
4. **Whip the whites:** In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar, beating until stiff peaks.
5. **Blend the mixtures:** Stir a third of the whipped egg whites into the vanilla mixture to lighten it. Then, gently add the rest of the whites, using a rolling motion to keep the air in the mixture.
6. **Baked:** Preheat the oven to 190°C. Fill the prepared molds with the mixture up to 3/4 parts. Bake for 18-20 minutes. The soufflé should rise and have a golden crust on top.