Lemon Soufflé Cake
- Serves 8
- Prep time 15 minutes
- Cook time 40 minutes
Nutrition facts
Lemon Soufflé Cake
Also needed
- 30 ml (2 tbsp) flour
Preparation
- Preheat the oven to 160°C (320°F).
- Line a 23 cm (9 in) springform pan with parchment paper.
- Use an electric mixer to whip the cream cheese for 1 to 2 minutes until it is creamy. Add the sweetened condensed milk, vanilla, egg yolks and flour. Whip for 30 seconds and then add the lemon juice and zest. Set aside.
- Clean the electric mixer and whip the egg whites at high speed until stiff peaks form.
- Use a spatula to gently fold the egg whites into the cream cheese mixture.
- Pour the batter into the pan. Bake for 40 to 45 minutes.
- Remove the pan from the oven and let cool before removing.
Serve with
Cardamom Pistachio Tuiles
In a bowl, mix 125 ml (½ cup) powdered sugar with 80 ml (⅓ cup) of flour. Add 60 ml (¼ cup) melted butter and 60 ml (¼ cup) orange juice. Mix until smooth. Add 15 ml (1 tbsp) lemon zest and 1.25 ml (¼ tsp) ground cardamom. Stir and refrigerate for 15 minutes. Place 15 ml (1 tbsp) portions of the mix on a baking sheet lined with parchment paper, leaving space between each. With the back of a spoon, spread the portions out to form circles, 7.5 cm (3 in) each. Sprinkle with 60 ml (¼ cup) chopped pistachios. Bake for 8 to 10 minutes at 160°C (325°F). Remove the baking sheet from the oven and let cool for 1 to 2 minutes. Gently remove the tuiles from the sheet. Place them on a rolling pin to give them a rounded shape if desired. Let cool for 5 to 8 minutes.
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