Quick Recipe Version (TL;DR)
Quick Ingredients
- For sponge: 3 large eggs, 90 g sugar (1/2 cup + 1 tbsp), 90 g cake flour (3/4 cup), 20 g melted butter (1.5 tbsp), pinch salt, 1 tsp vanilla
- Soufflé: 10 g agar powder (1 tbsp), 150 ml water (2/3 cup), 300 g sugar (1 1/2 cups), 60 g light corn syrup or glucose (3 tbsp), 4 large egg whites (120 g), pinch salt, 1/2 tsp cream of tartar or 1 tsp lemon juice, 2 tsp vanilla, 150 g unsalted butter (10 tbsp, very soft), 100 g sweetened condensed milk (1/3 cup)
- Glaze: 150 g dark chocolate 60–70% (5.3 oz), 120 g heavy cream (1/2 cup), 20 g corn syrup (1 tbsp), 15 g butter (1 tbsp), 1 tsp neutral oil
Do This
- 1. Heat oven to 180°C/350°F. Line a 23 cm/9-inch springform pan; prepare an acetate collar.
- 2. Make sponge: whip eggs + sugar to ribbon, fold in flour, vanilla, salt, then butter. Bake 10–12 minutes; cool in pan.
- 3. Beat 150 g soft butter with 100 g condensed milk until smooth; reserve.
- 4. Bloom agar in 150 ml water 10 minutes; bring to a simmer to dissolve. Add sugar + corn syrup; cook to 118°C/245°F.
- 5. Whip egg whites with salt and acid to soft peaks. Stream in hot agar syrup; whip to glossy stiff peaks (about 45–50°C bowl temp).
- 6. Fold in the butter–condensed milk and vanilla quickly. Immediately spread over sponge in collared pan; chill 2–3 hours.
- 7. Make glaze; cool to 32–34°C/90–93°F. Unmold, pour glaze, set 20 minutes. Slice with a hot knife.
Why You’ll Love This Recipe
- Airy, cloud-light vanilla soufflé stabilized with agar cuts cleanly yet melts in your mouth.
- Tender, thin sponge base adds just the right bite and balance to the creamy layer.
- Glossy dark-chocolate glaze gives a classic patisserie finish and bittersweet contrast.
- Clear, home-cook friendly method with exact temperatures for consistent results.
Grocery List
- Produce: 1 lemon (for juice; optional, or use cream of tartar)
- Dairy: Unsalted butter, eggs, heavy cream, sweetened condensed milk
- Pantry: Cake flour, granulated sugar, light corn syrup or glucose, agar powder, vanilla extract, dark chocolate (60–70%), neutral oil, salt
Full Ingredients
Tender Sponge Base (23 cm/9-inch)
- 3 large eggs, room temperature
- 90 g granulated sugar (1/2 cup + 1 tbsp)
- 90 g cake flour (3/4 cup), sifted
- 20 g unsalted butter (1 1/2 tbsp), melted and cooled
- 1 tsp pure vanilla extract
- Pinch fine salt
Airy Vanilla Soufflé with Agar
- 10 g agar powder (about 1 tbsp), weighed for accuracy
- 150 ml water (2/3 cup), for blooming the agar
- 300 g granulated sugar (1 1/2 cups)
- 60 g light corn syrup or glucose (3 tbsp)
- 4 large egg whites (about 120 g), room temperature
- Pinch fine salt
- 1/2 tsp cream of tartar or 1 tsp fresh lemon juice
- 2 tsp pure vanilla extract (or 1 tsp vanilla + 1/2 tsp vanilla bean paste)
- 150 g unsalted butter (10 tbsp), very soft
- 100 g sweetened condensed milk (about 1/3 cup)
Glossy Dark-Chocolate Glaze
- 150 g dark chocolate 60–70% (5.3 oz), finely chopped
- 120 g heavy cream (1/2 cup)
- 20 g light corn syrup (1 tbsp), for shine and easy slicing
- 15 g unsalted butter (1 tbsp)
- 1 tsp neutral oil (such as grapeseed or sunflower)
Step-by-Step Instructions
Step 1: Prepare the pan and tools
Line the base of a 23 cm/9-inch springform pan with parchment and lightly grease the sides. Cut a 6–7 cm (2.5-inch) tall acetate strip (or parchment) to line the inside wall of the pan for extra height and super clean sides. Gather equipment: stand mixer with whisk, hand whisk, medium saucepan, candy thermometer (or instant-read thermometer that reaches 118°C/245°F), silicone spatula, and offset spatula.
Step 2: Bake the tender sponge base
Heat oven to 180°C/350°F. In a stand mixer, whip eggs and sugar on medium-high until tripled in volume and pale, 5–7 minutes; the mixture should fall in a thick ribbon. Whisk in vanilla and salt. Sift cake flour over the bowl and gently fold with a spatula just until no streaks remain. Stir 2 spoonfuls of batter into the melted, cooled butter, then fold this back into the bowl. Spread batter evenly into the prepared pan. Bake 10–12 minutes until springy and lightly golden. Cool 10 minutes; leave the sponge in the pan and keep the acetate collar in place.
Step 3: Make the butter-condensed milk emulsion
In a small bowl, beat very soft butter with sweetened condensed milk until smooth, fluffy, and fully combined, 1–2 minutes. This mixture will fold into the meringue later to give the classic “Bird’s Milk” creaminess. Set aside at room temperature; it should be soft and spreadable.
Step 4: Cook the agar syrup to 118°C/245°F
In a saucepan, whisk agar powder with the 150 ml water and let sit 10 minutes to bloom. Place over medium heat and bring to a bare simmer, whisking, until the agar fully dissolves (1–2 minutes). Add sugar and corn syrup; increase heat to medium-high and cook without stirring to 118°C/245°F (soft-ball stage). If crystals form on the sides, brush down with a wet pastry brush. Aim to pour the syrup immediately when it reaches temperature.
Step 5: Whip the meringue and stream in the hot syrup
While the syrup heats, beat egg whites with salt and cream of tartar (or lemon juice) on medium speed to soft peaks. With the mixer running on medium, carefully stream the hot agar syrup down the side of the bowl into the whites. Increase speed to medium-high and whip until the meringue is glossy, very thick, and the bowl is warm but no longer hot to the touch (about 4–5 minutes; roughly 45–50°C/113–122°F). Beat in vanilla.
Step 6: Fold in the butter cream, assemble, and chill to set
Working quickly (agar sets as it cools), add the butter–condensed milk mixture in 2 additions to the warm meringue, folding just until smooth. Immediately scrape the soufflé onto the sponge base inside the collared pan. Level the top with an offset spatula. Tap the pan lightly to release large air bubbles. Refrigerate until fully set, 2–3 hours (or 1 hour in the freezer plus 30 minutes in the fridge).
Step 7: Glaze with glossy dark chocolate
For the glaze, bring cream and corn syrup just to a simmer. Pour over the chopped chocolate; let stand 1 minute, then whisk from the center outward until silky. Whisk in butter and oil until glossy. Cool glaze to 32–34°C/90–93°F. Remove the cake from the pan and peel away the acetate. Set the cake on a rack over a tray. Pour glaze over the center, letting it flow to the edges for a smooth, even coat. Let set 15–20 minutes in the fridge. Slice with a hot, dry knife, wiping between cuts.
Pro Tips
- Weigh the agar. A gram or two too much can make the soufflé overly firm; too little and it won’t set cleanly.
- Have everything ready before the syrup hits temperature: the collar in place, the sponge cooled, and the butter cream soft.
- Pour the syrup in a thin stream onto the side of the bowl, not directly onto the whisk, to avoid splattering and sugar threads.
- For the glossiest glaze, pour between 32–34°C/90–93°F over a chilled cake, and avoid touching the surface once poured.
- Use an acetate collar for sharp sides and that unmistakable pâtisserie look.
Variations
- Chocolate sponge base: Replace 15 g (2 tbsp) of the cake flour with cocoa powder for a subtle cocoa note.
- Citrus-kissed soufflé: Add 1 tsp finely grated lemon or orange zest with the vanilla for a bright lift.
- Shortbread base: Swap the sponge for a 23 cm crisp shortbread round for a classic bakery-style contrast.
Storage & Make-Ahead
Refrigerate, covered, for up to 3 days. For cleaner slices, chill at least 4 hours or overnight before serving. To freeze, wrap the glazed cake (or individual slices) airtight and freeze up to 1 month; thaw overnight in the refrigerator, then bring to a cool room temperature for 20–30 minutes before serving. The sponge can be baked 1 day ahead; keep wrapped at room temperature. The glazed cake is best stored slightly chilled to protect the soufflé texture.
Nutrition (per serving)
Approximate per slice (1/12): 440 kcal; Fat 23 g; Carbohydrates 52 g; Protein 5 g; Fiber 2 g; Sodium 70 mg. Values are estimates and will vary based on brands and exact measurements.
