Christmas Cake Souffles

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (27.7 g)
  • Calories 92.6
  • Total Fat - 1.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 1.1 mg
  • Sodium - 35.9 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 9 g
  • Protein - 0.6 g
  • Calcium - 7.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 180C/160C fan forced and put in a baking tray to heat up.

Step 2

Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.

Step 3

Whisk the egg whites until stiff peaks form, then add the rest of the sugar and continue whisking until stiff again.

Step 4

In a big mixing bowl, stir together the custard and crumbled cake and stir in a quarter of the egg white, and very gently fold in the rest using a big metal spoon until the mixture isn't too streaky.

Step 5

Divide the mixture between the ramekins, running you finger around the top inside of each to leave a gap between the mixture and the ramekin just at the very top and bake for 12 to 15 minutes until risen and golden.

Step 6

Meanwhile warm the caramel sauce and serve the hot souffles immediately, with jugs of warm caramel sauce.

Tips & Variations

No special items needed.

Tags : Desserts