The Delight Of Baking is On Creating: Souffle Cake v.1

It has been a crazy weekend with all the heavy rain pouring! And before everything else, I just want to share something I value and learned from today's worship service. The minister said something like this "It has been raining really hard, and if you also have the heavy rain in your heart and mind right now, you got to make your faith as heavy".

Something to sit down with having all those thoughts? Of course! Something sweet :) My recipe for today is my own version of "Souffle" on a cake. I would like to remind you that this dessert is on progress and I'm still developing it, so I'm naming it "Souffle" cake v.1.

We wanted to create something unique at Le Petit Cheri, something like Souffle but on a cake.My boss loved the idea, we however preferred the "Souffle" cake v.2 with more dense and cake-r structure. And given the permission, I'm sharing the "Souffle" cake v.1 recipe on my blog:)

My "Souffle" cake v.1  is somehow relative and inspired of the Filipino favorite Brazo de Mercedes (which I'm also featuring soon), and the Canonigo of Hispanic originin, Both are meringue based cake.The soft, white and fluffy baked meringue  is really on my list of anything I can eat everyday and die  for overeating! 

The recipe is very simple:

"Souffle" cake v.1

240 g Egg whites
100g Caster Sugar
1 tsp Baking Powder

20g Sugar
10 g Melted butter

1. Preheat oven at 180C
2. Whip egg whites up to soft peaks
3. Add in sugar and baking powder
4. Continue whipping until stiff peaks
5. Brush mold with melted butter and dust with sugar
6. Pour the meringue into the mold
7. Steam bake  for 15 to 18 mins 

You have to pre heat the oven before making your meringue, and make sure you separate the egg whites and egg yolks carefully as traces of fat in the egg whites will prevent it from whipping. Make sure your bowl and attachment is also very dry.

When I say "Steam bake" I actually mean to bake it over bain-marie or hot water. This will distribute the oven heat around the meringue and make it rise as of a Souffle without cooking the eggs like an omelette.

This one is very versatile and pairs with whatever! Kidding aside, as a Souffle is paired with Creme Anglaise, I paired it with a Rhum Anglaise.. Which you may substitute with Bailey's, Grand Marnier or Coffee :) Oh my gosh!

Rhum Anglaise

160 g Egg yolks
50 g Sugar
360 g Fresh Milk
60ml Rhum

1. Scald together the milk, sugar and rhum
2. Slowly pour the milk into the egg yolks while stirring it.
3. Strain the mixing and bring back to low heat
4. Cook until nappe consistency 
5. Strain to remove any curdled egg yolk
6. Chill

Everytime Nani and I have this, we can eat the whole cake in one sitting, it's so light like eating air! Hahaha.

Happy Sunday to you!

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