Perfect soufflé cake: how to make it tall and soft!

Total time: 20 min/ 95 min oven
Difficulty: Low
Serves: 4-6
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By Cookist

A souffle cake is the lightest, fluffiest cake you will eat. To make it whipped egg whites are folded into the batter, causing the cake to rise high. Mascarpone adds richness, while the cornstarch helps the cake to keep a smooth texture. The result? A light and fluffy cake that tastes like little clouds of deliciousness. The cake is not overly sweet either, which gives you the perfect excuse to have another slice. In this article, we show you how to make this impressive (and delicious!) cake, and also give you a few tips along the way to make sure you get it right the first time.


Use a water bath to prevent cracks. The water prevents the cake from drying out, which prevents the formation of cracks in the cake. To make a water bath, place the baking tin in a larger oven-safe container filled with water. There should be about ½” to 1” inch of water.

To make it light and fluffy, use a rubber spatula to gently fold in the egg whites. If you overmix the mixture, you remove the air bubbles in the batter and the cake won’t be as fluffy.

If your Soufflé Cake tastes eggy, it’s either undercooked or overcooked. Make sure that you don’t increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

How to Store Souffle Cake

The souffle cake will keep in the fridge for up to 3 days. Just make sure to store it in an airtight container, so that it doesn’t absorb flavors from elsewhere in the fridge.

You can also freeze individual slices. Wrap tightly with plastic wrap and keep them in an airtight freezer container for up to one month. Thaw in the fridge.

35g (3 tbsp)
Mascarpone cheese
120g (1/2 cup)
20ml (4 tsp)
Egg yolks
Lemon juice
6ml (1 tsp)
1 g
Vanilla Extract
2 ml
cake flour
40g (1/3 cup)
15g (2 tbsp)
Egg whites
125ml (1/2 cup)
85g (3/8 cup)
Lemon juice
2 ml
Powdered sugar

How to Make Perfect Souffle Cake

Start by setting up a double boiler. To set up a double boiler, you’ll need a medium-sized pot and a heatproof bowl (usually glass). Make sure that the bowl and pot fit nicely onto each other—the bowl should be resting on top of the pot (in other words it should be larger). Place water inside the pot (it should not touch the bowl) and place over medium heat. Add the butter, mascarpone, and milk.

Stir until the mascarpone has melted and the mixture is smooth.

Add in the egg yolks and whisk to combine.

Add in the salt and vanilla extract, and whisk again.

Sift in cornstarch and flour.

Whisk until all ingredients are well combined and the mixture is smooth.

In another clean bowl, beat the egg whites with sugar and lemon juice until stiff peaks form.

Fold the whipped egg whites into the egg yolk mixture.

Transfer the mixture to a baking tin.

Place the baking tin in a pan of water (i.e. a water bath) and bake at 180°C (360°F) for 15 minutes, and 140°C (280°F) for 80 minutes.

Sprinkle with powdered sugar.


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