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Low-Calorie Soufflé Cake
A delicate and light detective soufflé cake with sponge cake, perfect for clean eating and diets.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Preheat the oven to 180°C (350°F). Separate the egg white from the yolk, mix the yolks with all the sponge cake ingredients, whip the egg white to stiff peaks, fold a portion into the yolk mixture, stir, then fold in the remaining whites gently with a spatula.
Pour onto a non-stick baking mat and bake for 15 minutes.
Remove from the oven, let it cool, and cut into 2 equal pieces.
For the soufflé, soak the gelatin in water and melt it in the microwave in short bursts or on the stovetop (do not boil!).
Whip the egg whites to stiff peaks, mix all the soufflé ingredients together, and gently pour in the melted gelatin while continuing to whip.
Place one piece of the sponge cake at the bottom of a closed cake pan, pour in the soufflé, and top with the second piece of sponge cake. Refrigerate for about 2 hours or overnight until set.
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