Matcha Souffle

So I challenged the most difficult dessert on earth that many chefs are afraid of (as said by Gordon Ramsay) – soufflé.

After my first attempt on this dessert, I must say it is indeed the most difficult one I have encountered so far. The texture, sweetness, and the technical steps have to be precise in order to make a successful soufflé. I would not say the one I made was a complete success despite the soufflé was well-risen. This is because there are many areas where improvements could be made. For example, I find that my soufflé’s texture could be smoother. Nonetheless, this dessert is definitely worth all the hassles. I am lucky to get it right on my first attempt and would definitely bake a matcha soufflé again when the matcha craving kicks in.




Ingredients (make one 10oz ramekin)
For coating ramekin (Do not have to follow to the T)
  • Unsalted butter at room temperature
  • Granulated sugar
For the custard
  • 150 ml milk
  • 100 ml heavy whipping cream
  • 3 large yolks
  • 2 Tbsp granulated sugar
  • 2 1/2 Tbsp all-purpose flour
  • 2 Tbsp matcha green tea powder
For the meringue
  • 3 egg whites
  • 4 Tbsp granulated sugar
For dusting (optional)
  • 1 Tbsp powdered sugar



  1. Coat the ramekin with unsalted butter and pour a tablespoon (use more if required) of granulated sugar into the ramekin. Cover the inside of the ramekin with sugar. Set aside.
  2. For the custard, beat the egg yolks and sugar until well combined.
  3. Sift flour into egg mixture and mix well.
  4. Heat milk and heavy cream in a saucepan on high heat for about 3-4 minutes or until they are almost boiling.
  5. Add the hot liquids into the egg mixture and whisk till well combined.
  6. Put the custard back into the saucepan and heat it over medium heat. Continuous whisking the custard in the saucepan to get a thick mixture.
  7. Transfer the thickened custard into a bowl and refrigerate it.
  8. Add the matcha powder when the custard has cooled down.
  9. For the meringue, whisk the egg whites for about 2 minutes.
  10. Add sugar one tablespoon at a time to the egg whites and whisk for 4 minutes. Stiff peaks should form after whisking.
  11. Add one-third of the meringue into the custard and mix.
  12. Fold the rest of the meringue into the custard gently.
  13. Pour mixture into the ramekin. Use your thumb to run a circle inside of the ramekin to enable the soufflé to rise. (Watch how Gordon Ramsay does it: at 1:50)
  14. Place the ramekin on a baking tray and put it into the preheated oven. Bake for 15-17 mins at 390F. Do periodic checks on the soufflé when it is in the oven. Make sure that it is well-risen.
  15. Dust the soufflé with powdered sugar and serve immediately.

Recipe adopted from: (But I made slight changes to it)


Japanese Souffle Cheesecake

The baking feeling crept into me one night and I was up searching what to bake. Ideas started coming into my head. I was googling for interesting recipes and I chanced upon the Japanese shuffle cheesecake recipe. As the ingredients required were easily available in supermarkets and the amount of baking time was not long, I decided to devote my morning hours to making a not-so-sinful cheesecake.

I followed the recipe by Cooking With Dog from YouTube (Souffle Cheesecake (Japanese Cake Recipe)). The ingredients used were listed below. However, I did not add the apricot jam, icing sugar and lemon zest into my baking.

100g Cream Cheese (3.5 oz)
30g Sour Cream (1.1 oz)
20g Butter, unsalted (0.7 oz)
2 Egg Yolks
20g Cake Flour (0.7 oz)
100ml Milk (3.4 fl oz)
½ tsp Vanilla Extract
2 Egg Whites
40g Sugar (1.4 oz)
Apricot Jam diluted with rum
Icing Sugar, optional
Grated Lemon Zest, optional

The recipe was good for 2 mini cheesecakes (about 6 small slices each) and the cheesecakes turned out fantastic. Not only did the cheesecakes tasted good, they were fluffy and soft, and the cheesecakes melted in my mouth the instant my tongue touched the cakes. I definitely did not exaggerate if I were to tell you I could finish both the cheesecakes myself.

These cheesecakes are great for after dinner dessert because they are not as heavy as the typical cheesecakes.