Christmas Cake Souffles
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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