Orange soufflé is a delightful dessert that combines the bright and tangy flavors of oranges with the airy and fluffy texture of a soufflé. To prepare this dessert, you’ll need fresh orange juice and zest, egg yolks, sugar, and egg whites.


700g ricotta
3 eggs
120g potato starch
160g granulated sugar
Juice of 1 orange
6g baking powder for cakes
Grated peel of 1 orange
Powdered sugar
Orange slices for decoration


1. Ricotta should be used at room temperature, so remove it from the refrigerator at least 30 minutes beforehand.  Wash and juice two oranges, you can choose to filter the juice or leave it with the pulp.

2. In a bowl, with the help of an electric mixer, soften the ricotta with the orange juice.  Add the eggs and continue beating the orange ricotta soufflé cake mixture, and add sugar.

3. Add the grated orange peel and continue mixing with the mixer.

4. Add the sifted potato starch and the yeast and continue mixing very well, the dough should be foamy and free of lumps.

5. Pour the dough into a previously greased and floured pan, the pan should have high edges, mine measures 24 cm.

6. Cook the orange and ricotta soufflé cake in a static oven at 160 ° C for 50 minutes without opening the oven.

7. Let the orange and ricotta soufflé cake cool for 1 hour at room temperature and then put it in the refrigerator for at least 3 hours before removing it from the baking pan.


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