Soft, puffy, so brilliantly matcha flavoured... these are matcha souffles. The matcha flavour is so perfectly balanced with the sweetness. The egg whites whipped up nicely to give it the perfect lift. But....
I NEVER INTENDED TO MAKE A SOUFFLE. I shall just disclaim first: There was no original intention to make a souffle. This was all a big big accident. My original intention? Matcha cupcakes. But I miscalculated the amount of beaten egg white I could fold in as a rising agent. Hence the souffles. Hence the weird ingredients in the souffle.
Taken from wikipedia...
A soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from two basic components:
- a French crème pâtissière base/flavored cream sauce or purée
- egg whites beaten to a soft peak meringue
You might notice that my ingredients are completely off. But that's the result of intending to do a cake and resulting in a souffle. But don't worry, it's still amazingly light and fluffy like a souffle. The flavour of the matcha is also perfectly balanced by the sweetness of the meringue. It's such a light dessert and so delicious that I downed 5 of these right out of the oven :P Oops haha.
Beat the egg whites by hand if you have the time and if you don't mind using the energy. Hand beaten egg whites create a better meringue and it's less likely to be over-beaten as your arm can only go so fast. The best part about beating the egg whites by hand? You can just skip training your arms. My arms were soooo sore after beating the egg whites. Or maybe that's just because I trained the night before and the night before that and the night before that.
Yields 12 small souffles
28g cake flour
1/4 tsp baking powder
1/8 tsp salt
1 tsp matcha powder
1 tbsp milk
1/4 tsp vanilla essence
20g apple sauce
2 egg whites
3 tbsp sugar
1. Whisk together flour, baking powder, salt and matcha powder.
2. Whisk in milk, vanilla essence and melted butter to form a batter.
4. Whisk the egg whites till it reaches the ribbon stage.
Add sugar and whisk till stiff and glossy.
5. Fold batter into the meringue gently in 3 additions.
6. Fill muffin cups or cupcake liners 3/4 full.
7. Bake at 175 degrees Celsius for 10 minutes, until puffed and slightly brown on top. Serve immediately. They will collapse once out of the oven.