Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A souffle is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word souffle is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites. The base provides the flavour and the whites provide the "lift". Foods commonly used for the base in a souffle include jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a good deal of sugar). When it comes out of the oven, a souffle should be puffed up and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).

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