By Chef Ella Freyinger
I grew up spending quite a lot of weekends at Popover Cafe in the Upper West Side of New York. My little fingers slathering strawberry butter into the eggy and incredible center of popovers just warm from the oven. This fallen soufflé is a small nod to those memories. It is souffle-meets-popover with a Southern California citrus twist.
- 1 cup granulated sugar, plus more for dish
- 6 eggs, separated
- 2 tbsp grated cara cara zest
- 1⁄4 cup cara cara juice
- 1 tbsp unsalted butter
- Powdered sugar (optional)
- 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.