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This is a recipe for a Japanese Soufflé Cake that is gluten-free and low carb. It is almost kind of paleo, but not really. No debates on dairy and paleo, please. I’m not on any one of those special diets, but if you are, this is a good option for you. When I make this cake, I do four at a time. It does not take but a little while longer to make four as compared to making one, and the only additional dirty dishes are the ones that you use for baking.
Fluffy goodness.
I had tried many different versions of these soufflé cakes inspired by my visit to Uncle Tetsu's at the Taipei train station in Taiwan, which are absolutely delicious. However, I am lazy. I don’t really like to measure dry ingredients, and I definitely don’t want to clean up spilled flour or cornstarch. I am clumsy, therefore I tend to spill things. I developed this version to fit my laziness and desire to make things in large batches. There are only three base ingredients to this recipe (super simple) along with optional ingredients depending on what flavors you like. Individuals with gluten-intolerances have tried these with no ill-effects. You can make these any flavor, even savory. Vanilla, matcha, and almond are my favorite. I also made a black tea flavor by brewing the milk with several tea bags prior to starting the recipe. Make sure to give those tea bags a good squeeze to get all the flavor out. Make whatever flavor makes you happy.
1 cup of milk, any kind of milk work just fine. If you feel like there isn’t enough fat in your life, add a stick of butter to the milk. 24 ounces of cream cheese, cubed. 18 eggs, separated. Make sure to keep the egg whites completely free of egg yolks. If you have a little bit of egg yolk in there, you will fail. 1 teaspoon cream of tarter. Optional, but it'll make your egg white whipping easier. 4-5 tablespoons of agave nectar if you are making a sweet version. Flavorings you like. I typically use 1 teaspoon of vanilla rum or ½ teaspoon of extract flavorings. For dry flavorings like curry powder, Italian seasoning, or matcha, I use 1-2 tablespoons depending on how bold you like the flavor.
You can use any flavorings you want. Here's some of my favorites - almond extract, vanilla, rum flavoring, and matcha powder.
Here's the cream cheese and milk melding together.
Once the cream cheese and milk is thoroughly mixed and cool enough to not curdle eggs, add in the egg yolks.
Egg whites whipped to stiff peaks.
This is what it looks like after I start folding the egg whites and the cream cheese mixture. This was plain vanilla.
Into the pan and into the oven.
Fresh out of the oven. So light and fluffy. Like cotton heaven. |