Ingredients
Granulated Sugar1 cup, plus more for dish
Eggs6, separated
Cara Cara Oranges2 tbsp grated cara cara zest
Cara Cara Orange Juice1/4 cup
Unsalted Butter1 tbsp
Powdered Sugaroptional, to garnish
Steps
- Preheat oven to 350° F. Butter a 2 quart souffle pan or Dutch oven and sprinkle with sugar. Roll the dish around to fully coat the butter with sugar. Tap out any excess.
- Place with egg yolk and 3⁄4 cup of sugar in a bowl. Mix with a hand mixer until very pale yellow and thick. This will take about 5-6 minutes. Add the cara cara zest and juice, mix well to combine and set aside.
- In a separate bowl place the egg whites and salt, beat until they are at soft peaks. Continue to beat while slowly adding the remaining 1⁄4 cup of sugar. Continue beating until the egg whites become glossy and very stiff.
- Add a large spoonful of the egg white mixture to the egg yolk mixture and fold together. Add the remaining egg whites and fold gently until just combined.
- Pour the batter into your soufflé pan or Dutch oven and bake in the oven for 20-25 minutes. The top will be golden and the center will be slightly sunken.
- Dust with powdered sugar and enjoy immediately.
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