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Salzburg Souffle


8 Eggs (4 yolks and 8 whites)
Pinch of salt

Rind of 1 lemon
2 Teaspoon of vanilla extract
1/3 Cup of super fine sugar
2 Tablespoons flour
1 Tablespoons of confectioner sugar
1 Buttered slice of bread ( to grease the souffle dish)


               Grate lemon rind. Separate egg whites from yolk; place 4 yolk in a bowl. Whisk the yolks with the lemon rind and vanilla. Add a pinch of salt to the egg whites and beat until stiff. Blend in the superfine sugar and continue to beat. Mix in a spoonful of egg white with the yolks. Then gently fold in the remaining egg whites and all the flour. Grease a 6-cup souffle dish and turn the oven on to 375°. Pour in the mixture in 3 separate mounds, and place in oven for 20 minutes or until lightly browned and puffed. Remove the souffle and sprinkle with confectioners sugar, serve immediately.

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