Fluffy Japanese Souffle Dessert

 Fluffy Japanese Soufflé Dessert (Light & Airy Treat)

This famous Japanese-style soufflé is soft, jiggly, and melts in your mouth . It’s lighter than regular cake and has a delicate sweetness—perfect for tea time 

 Ingredients

For the Soufflé Batter:

•  3 large eggs (separated)
•  1/2 cup milk
•  2 tbsp butter
•  1/4 cup all-purpose flour
•  3 tbsp sugar
•  1/2 tsp vanilla extract
•  Pinch of salt
•  1/2 tsp lemon juice (helps stabilize egg whites)

 Step-by-Step Instructions

 Step 1: Prepare Base Mixture

• In a bowl, gently heat milk + butter until melted 
• Add egg yolks and mix well 
• Sift in flour and whisk until smooth (no lumps!)

 Step 2: Make Fluffy Meringue

• In another bowl, beat egg whites + salt until foamy
• Add lemon juice 
• Gradually add sugar while beating until soft peaks form 

 Step 3: Combine Gently

• Add 1/3 of meringue into batter and mix
• Fold in the rest slowly (don’t overmix!)  keep it airy

 Step 4: Cook the Soufflé

• Lightly grease a pan 
• Pour batter into small molds or directly into pan
• Cover and cook on very low heat for 8–10 minutes
• Flip gently and cook another 5 minutes

 Step 5: Serve Fresh

• Dust with powdered sugar 
• Add fruits  or honey  on top
• Serve warm and enjoy that soft jiggle!

 Q & A

Q1: Why is my soufflé not fluffy?
 Egg whites may not be beaten properly or batter was overmixed.

Q2: Can I bake instead of cook on stove?
 Yes! Bake at 160°C in a water bath for 25–30 minutes.

Q3: How do I know it’s done?
 It should be set but still soft and slightly jiggly in the center.

Q4: Can I store it?
 Best eaten fresh, but you can refrigerate for 1 day.