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Lemon Rum Souffle
(Torta Romaneasca)
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| What You Need: |
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14 tablespoons unsalted butter, softened
1½ cups confectioners' sugar
8 eggs, separated
¼ cup strained fresh lemon juice
1 tablespoon finely grated fresh lemon peel
¼ cup dark rum, or substitute cognac
2 tablespoons soft fresh bread crumbs made from homemade type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
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| How To Cook: |
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1. Preheat the oven to 350°F. Fold a 24-inch-long piece of wax paper lengthwise in half and again lengthwise in half. With a pastry brush, spread 2 tablespoons of the softened butter evenly on one side of the folded strip, and over the bottom and sides of a 2-quart souffle dish.
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2. Then wrap the paper strip, buttered side in, around the outside of the souffle dish to make a collar extending about 2 inches above the top edge of the dish. Tie the paper in place with string. Set aside.
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3. In a deep mixing bowl, cream the remaining 12 tablespoons of butter and the sugar together, beating and mashing them against the sides of the bowl with a large spoon until the mixture is light and fluffy.
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4. Beat in the egg yolks, one at a time, then stir in the lemon juice, lemon peel and rum. Continue to beat until the ingredients are thoroughly combined.
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5. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
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6. Fold the egg whites gently into the lemon mixture with a rubber spatula, using an over-under cutting motion rather than a stirring motion. Finally fold in the bread crumbs.
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7. Ladle the souffle into the buttered and collared dish, spreading it evenly and smoothing the top with the spatula. Bake in the middle of the oven for 45 minutes, or until the souffle puffs up above the rim of the collar and the top is lightly browned. Carefully remove the wax paper and serve the souffle at once.
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