Air Fryer Soufflé Cake &#045; Tasty Recipes Hub

Contents

Prep time10 minutes

Cook time15–20 minutes

Total time25–30 minutes

Servings2–3

Ingredients

Grease two to three small ramekins or oven-safe molds generously with softened butter, working the butter up the sides in upward strokes. This helps the soufflé climb as it rises. If you’d like a slightly crisp exterior, dust the buttered molds with a light coating of granulated sugar, tapping out any excess .
Place the prepared molds in the freezer while you make the batter. A cold mold helps the batter grip the sides and rise more evenly.

In a medium bowl, whisk together the egg yolks and 25g of sugar until the mixture is pale and slightly thickened. Sift in the flour and mix until just combined—the mixture will be thick at this stage.
In a small saucepan, gently warm the milk and butter over low heat until the butter melts and the milk is just beginning to steam. Do not let it boil.
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Once combined, return the entire mixture to the saucepan.
Cook over low heat, stirring continuously with a whisk or wooden spoon, until the mixture thickens into a smooth, pudding-like consistency. This should take about 2–3 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Transfer to a large bowl and let it cool slightly while you prepare the meringue .

In a clean, dry bowl, beat the egg whites with the lemon juice or cream of tartar on medium speed until foamy. Gradually add the 40g of sugar in two or three additions, increasing the speed to high.
Continue beating until the whites reach stiff peaks —when you lift the beaters, the peaks should stand upright and not droop. This is the most critical step for a successful soufflé. Under-beaten whites won’t provide enough structure, and over-beaten whites will be dry and difficult to fold .

Gently fold one-third of the meringue into the cooled egg yolk base using a rubber spatula. This lightens the mixture and makes it easier to incorporate the rest. Then, add the remaining meringue in two additions, folding gently but thoroughly. Use a cutting motion down the center, then sweep around the bowl and fold over—stop as soon as no white streaks remain. Deflating the batter is the enemy here.

Remove your chilled molds from the freezer. Spoon or pipe the batter into the molds, filling them about 90% full. Smooth the tops with the back of a spoon or an offset spatula. For a clean rise, you can run your thumb around the inside rim of the mold to create a small channel—this helps the soufflé rise straight up rather than sticking to the sides .
Preheat your air fryer to 160°C (320°F) for about 3 minutes if your model requires it.
Carefully place the molds into the air fryer basket, leaving space between them for air circulation. Air fry at 160°C for 15 minutes . The soufflés are done when they have puffed dramatically, the tops are golden brown, and the centers are set but still slightly jiggly when gently shaken .
Important: Do not open the air fryer during the first 10 minutes of cooking. A sudden drop in temperature can cause the soufflés to collapse.

Soufflés wait for no one. As soon as they come out of the air fryer, dust them lightly with powdered sugar if desired and serve immediately. They will begin to deflate within a few minutes of leaving the heat—this is completely normal and part of their charm. Scoop into the center to reveal the soft, airy interior.

Calories: ~290 kcal · Protein: ~9g · Fat: ~12g · Carbohydrates: ~35g · Fiber: <1g · Sugar: ~22g · Sodium: ~120mg