3 Tbsp wholemeal plain flour
310 ml low-fat milk
zest ½ orange
zest 1 lemon
60 ml freshly squeezed orange juice
2 x 60 g eggs, separated
60 g caster sugar
icing sugar, for dusting (optional)
grated fresh orange zest to serve (optional)
- Preheat oven to 170°C (fan-forced). Spray a 1.25L (5 cup) ovenproof soufflé dish with cooking spray. Put the flour in a medium saucepan and gradually whisk in the milk. Cook, stirring, over medium heat until the sauce thickens and comes to a simmer. Add the orange zest, lemon zest, orange juice and egg yolks. Whisk until smooth. Transfer to a large bowl.
- Put the 4 eggwhites in an electric mixer and whisk until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking well between each addition, until the sugar dissolves.
- Add a large spoonful of the eggwhites to the citrus sauce and mix until well combined. Add the remaining eggwhites in 2 batches and fold in until just combined. Pour the mixture into the greased soufflé dish. Run a finger around the edge of the dish to ensure the soufflé mixture isn’t sticking to the side of the dish. Bake for 20-25 minutes or until the soufflé is puffed and light golden brown and cooked through. Dust with icing sugar and serve immediately.