Past Recipes
Sweet Corn Soufflé Cake

Sweet Corn Soufflé Cake with Cherry Sauce

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Soufflé may sound intimidating, but this one is as easy as, well, eating cake. In this summery dessert, sweet vanilla-laced cornmeal batter is whipped with egg whites, then baked to custardy perfection. Finished with a drizzle of tangy cherry sauce, this sweet treat is the best way to bid adieu to summer.
Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • milk
    • 4 ounces
    • milk
  • cornmeal
    • 1/4 cup
    • cornmeal
  • sugar
    • 3 tablespoons
    • sugar
  • vanilla extract
    • 1/2 teaspoon
    • vanilla extract
  • baking powder
    • 1/2 teaspoon
    • baking powder
  • cherries
    • 1 cup
    • cherries
  • aluminum tins
    • 3
    • aluminum tins

What You’ll Need

  • kosher salt
  • 6" small pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 350°F. Separate 1 egg. Grease insides of tins with 1 packet butter, reshaping if bent.

  2. Warm Milk

    Warm Milk

    Heat milk in a small pot over medium-high heat until beginning to boil, 1-2 minutes, then reduce to low. 

  3. Make Batter

    Make Batter

    Add cornmeal, all but 1 teaspoon sugar, ¼ teaspoon salt, and vanilla extract to pot with milk and stir to fully combine. Cook for 1 minute over medium-high heat, then remove pot from heat and stir in remaining butter to melt. Add baking powder and egg yolk to pot, stir to fully combine, and set batter aside.

  4. Bake Soufflé Cakes

    Bake Soufflé Cakes

    In a large bowl, whisk egg white until pale and fluffy, about 2 minutes, then gently fold into cornmeal batter, using a spatula. Divide batter evenly among aluminum tins and bake until just set, about 25 minutes.

  5. Make Cherry Sauce

    Make Cherry Sauce

    Rinse pot from batter. While soufflé cakes bake, add cherries to pot over medium-high heat and cook, breaking cherries up with a spoon, until almost all liquid has evaporated, about 5 minutes. Stir in remaining sugar and cook 1 minute more. Remove from heat and set aside to cool slightly. 

  6. Plate Soufflé Cakes

    Plate Soufflé Cakes

    Once baked, remove soufflé cakes from oven and allow to cool slightly. Top with cherry sauce and luxuriate in your gorgeous dessert!

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