- **Butter**: 1/2 cup, unsalted, melted and cooled
- **Vanilla extract**: 1 teaspoon, pure
- **Chocolate chips**: 1 cup, semi-sweet, chopped
- **Egg whites**: 3 large, room temperature
- **Sour cream**: 1/2 cup, full-fat, room temperature
- **Greek yogurt**: 1/2 cup, plain, room temperature
Steps
Fallen Soufflé Cake Recipe
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup milk, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar (optional)
Instructions:
1. Preheat the oven to 350°F. Grease a 6-inch round baking pan with butter or nonstick cooking spray and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, and salt until well combined.
3. In another medium bowl, beat the eggs until they are light and frothy. Gradually add the flour mixture to the eggs while continuously beating on high speed for about 2 minutes. The batter should be smooth and thick.
4. Add the milk, melted butter, vanilla extract, lemon zest, and powdered sugar (if using) to the batter. Mix until everything is well combined.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 30-35 minutes or until the edges of the cake are golden brown and the center is just set.
6. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently remove the cake from the pan and let it cool completely on a wire rack.
7. Once the cake has cooled, you can decorate it with fresh berries or whipped cream if desired. Serve chilled or at room temperature. Enjoy!
Tips:
- Don't overmix the batter as this will result in a tough soufflé cake.
- Make sure the eggs are room temperature before starting the recipe, otherwise you may need to let them sit out for a while.
- You can substitute lemon zest with orange zest or any other citrus fruit of your choice.