I baked the soufflé cake that was baked in a pan in the oven. Every time I bake soufflé pancakes, I have to put a lot of care to bake them softly, but baking them in the oven is really easy. It swells up a lot and sinks when you take it out of the oven, but it has a slightly chewy feel and softness, so it’s soft and delicious to eat. Baking in a pan takes a lot of time and has to be baked several times, but baking in the oven is quick and easy, so I personally prefer baking in the oven. It is easy to eat one at a time, and it tastes even better when you add butter and maple syrup like pancakes.
▶About 6 servings.
2 Egg yolks
1g Vanilla extract
30g All-purpose flour
1g Baking powder
2 Cold egg whites
2g Lemon juice
1. Beat the egg yolks, add milk and vanilla extract, mix, then sift the wheat flour and baking powder together and mix evenly.
2. Add lemon juice to egg white and add sugar in three portions to make meringue.
3. Add 1/3 of the meringue to the yolk dough and mix, then divide the remaining meringue into two batches and mix gently.
4. Pour it into a muffin tin with parchment paper, and bake in the oven at 180 degrees (200 degrees preheat) for about 10 minutes.