Baking & Pastry > Basic Baking Principles > Mixing Methods > Folding Technique (Maintaining Air)
Light and Airy Lemon Soufflé
This lemon soufflé recipe emphasizes the delicate art of folding to create a dessert that is both light and flavorful. Learn how to incorporate air and maintain volume for the perfect rise.
Ingredients
- 1/2 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 cup Milk
- 4 Large eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 Pinch of salt
- 1/4 teaspoon Cream of tartar
Prepare the Ramekins
Preheat oven to 375°F (190°C). Grease four ramekins with butter and coat with granulated sugar. This helps the soufflé rise evenly and prevents sticking.
Make the Base
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the lemon zest and lemon juice. Season with a pinch of salt.
Separate the Eggs
Carefully separate the eggs. Place the egg yolks in a bowl and the egg whites in a clean, grease-free bowl. Add the egg yolks to the sauce mixture and whisk until well combined.
Whip the Egg Whites
Add cream of tartar to the egg whites. Beat with an electric mixer until stiff, glossy peaks form. The peaks should hold their shape but not be dry. This is crucial for the soufflé's rise.
Folding Technique - First Incorporation
Gently fold one-third of the whipped egg whites into the yolk mixture. This lightens the base and makes it easier to incorporate the remaining egg whites.
Folding Technique - Final Incorporation
Carefully fold in the remaining egg whites in two additions. Use a rubber spatula and cut down through the center of the mixture, then lift the spatula up and over, turning the bowl slightly. Avoid overmixing, as this will deflate the egg whites. The goal is to gently combine the mixtures while maintaining the airiness of the egg whites.
Bake the Soufflés
Divide the batter evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a small well. This helps the soufflé rise straight up. Bake for 20-25 minutes, or until the soufflés are puffed up and golden brown. Do not open the oven door during baking.
Serve Immediately
Serve the soufflés immediately after baking, as they will begin to deflate quickly. Dust with powdered sugar, if desired.
FAQ
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Why is folding important for soufflés?
Folding is crucial because it gently incorporates the airy egg whites into the heavier base without deflating them. Overmixing will result in a flat, dense soufflé. -
How do I know when to stop folding?
Stop folding when there are no streaks of egg white remaining, but the mixture is still light and airy. A few small lumps are okay, but avoid overmixing. -
My soufflé didn't rise. What went wrong?
Several factors can prevent a soufflé from rising: egg whites were not whipped to stiff peaks, overmixing deflated the egg whites, oven temperature was too low, or the oven door was opened during baking.