Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, soufflé sponge cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

This extra moist and extra soft Sponge Cake is almost a Soufflé. It's not a very sweet cake. Enjoy it cold or warm, with or without whipped cream and fresh berries.

Soufflé Sponge Cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Soufflé Sponge Cake is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have soufflé sponge cake using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Soufflé Sponge Cake:

1. Get 70 g (120 ml) Plain Flour *OR Self-Raising Flour
2. Prepare 20 g (2 tablespoons) Corn Starch Flour
3. Get 90 ml Milk
4. Get 60 g Butter
5. Take 5 Egg Yolks *room temperature
6. Make ready 1 teaspoon Vanilla Extract
7. Get 5 Egg Whites *room temperature
8. Make ready 90 g (100 ml) Caster Sugar

Enjoy it cold or warm, with or without whipped cream and fresh berries. Lemon Curd would be nice, too. You would definitely wish to have a cup of tea. This Blueberry Kiwi Soufflé Cake has tender sponge cake layers that are complemented perfectly with layers of decadent and luscious vanilla soufflé.

Instructions to make Soufflé Sponge Cake:

1. Preheat oven to 150°C. Line the base and sides of a 20cm springform cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height.
2. Cover the bottom of the cake tin with foil so that water won’t get into the cake tin, and place the cake tin in a roasting pan.
3. Heat Milk and Butter in a saucepan until Butter is melt.
4. Combine Flour and Corn Starch in a large bowl. Add the hot Milk & Butter mixture and use a whisk to mix well. Add Egg Yolks and Vanilla, and mix well.
5. In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold in the Egg White into the mixture and gently combine well.
6. Pour the mixture into the prepared cake tin. Pour boiling water into the roasting pan. Bake for 60 minutes or until cooked through.
7. Take out to a wire rack to cool, or enjoy it while it is still warm.

It makes the cake so fluffy and light. The blueberries and kiwi add so much freshness to complement the creamy soufflé and the cream cheese frosting. Immediately pour in half of the soufflé mixture over the cake layer and smooth it out, tapping the pan gently on the counter to help the souffle settle around the cake layer. Jiggly cake, or cotton cheesecake, or Japanese cheesecake, or cotton cake, or Ogura cake, or Taiwanese old fashioned sponge cake, or Lottie calls it, "Cotton Jiggly Cake" is a type of Asian. Based on an optimised steam bake at here (cocoa cotton soufflé sponge cake), I know that my current Ariston oven is very different!

So that’s going to wrap this up with this exceptional food soufflé sponge cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!