Troubleshooting a soufflé that collapses during baking

force of love
  • Troubleshooting a soufflé that collapses during baking force of love

    I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes.

    What did I do wrong? Here are the steps to the recipe;

    • boil equipment
    • grease butter to the renakin, place into the freezer
    • separate egg whites (no yolk mixed)
    • add a little salt to egg whites
    • add a little sugar to egg whites
    • using a hand mixer, whip the egg whites adding more sugar during whip
    • melt 40g butter (100C)
    • Whisk 40g all purpose flour into melted butter
    • pour 250g milk slowly and whisk util it mixed
    • wait until it cools down
    • re-grease butter to the renakin, place into the freezer
    • beat the egg yolks to a creamy consistency, then pour into the milk mixture
    • add 1/3 of the mixture to the base, continue to add the whites folding very gently.
    • Preheat oven to 200C (5-10 minutes)
    • pour the mixture into the renakin
    • add the cheese on the top
    • bake at 170'C (with heat select="lower")

    After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven.

    updated 19 Jan Evening :

    I do

    • buy better hand mixer
    • use more flour (50g)
    • move egg whites whipping process to last steps
    • reduce whipping time to 5 minutes
    • bake with heat select="lower" about 15min after that change to "upper and lower"
    • sit in front of oven and see the soufflé every moment.


    • at 20mins: the soufflé raise about 3.5 to 4cm (from 5cm height renakin)
    • around 25mins: it collapse about 0.5cm, so I immediately remove it from oven (T-T)
    • after than it collapse very fast. (I guess it is common)

    Thank you very much @jefromi and @KatieK for your comments and links. I plan to buy oven thermometer this morning because I have no it yet.

    updated 21 Jan Lunch :

    Yesterday I found problem on the oven temperature. When I set temperature to 170 C, real temperature is 150C or below (because it keep going down). So today I try to keep in range of 160-200C and no collapses now.

    Thanks you very much to everybody again for kindly help.

    my souffle

  • There are two likely causes of soufflé problems.

    1) Egg foam. Be sure that you're whipping them to peaks (soft peaks, as I recall) when you first whip them. Then, when adding the 2 mixtures together in 3rds, be sure that you're properly folding in the whites; this is a very specific technique, and easy to over-do.

    2) Oven heat. Use an oven thermometer to check your oven's temp - it's probably wrong. Put some extra mass in that oven (like a baking stone or brick) to reduce wild temperature swings during baking.

    But, as in the linked questions in the comments, all soufflés fall to some degree.

baking eggs souffle
Related questions and answers
  • Collapsing soufflé Frank Pierce

    A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?

  • minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside. Just after the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance

  • My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan. I don't mind that too much, as the initial rising seemed to be a bit exaggerated anyway. But once I remove the cake from the oven, it droops further - in fact, it collapses. I take great care preparing the batter by sifting dry ingredients, and using eggs at room temperature. The procedure I used to prepare the cake batter is: I first cream egg yolks and sugar for about 1 minute Then I add flour/baking powder mixture, oil

  • until combined. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just... to baking soda and baking powder. What will happen if this recipe is made without baking soda? Will it collapse although I had beaten the egg whites? Aren't they responsible for making the cake rise?

  • of the cream (despite the box being the same) Adding powdered sugar to the liquid cream before whipping (like she always used to do) Refrigerator not cold enough (but then, freezer not cold enough either?) Whipping for too long causes heat build-up due to friction, which melts it (doesn’t excessive beating turn it into butter?) She tried using different bowl, a chilled bowl, a different mixer, (even made me try by hand once!) She has tried a different brands of cream (35% Beatrice and Lactancia whipping-creams), but gets the same results. One time, I tried adding the powdered sugar after whipping

  • somebody sneezes a little too hard. After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin... a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese

  • please give an explanation of different egg preparations? . (more details ) Cooking methods: broiling (US) is grilling (AU, UK) which is cooking with heat from above as in some ovens or restaurant...') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk... and tablespoon (AU) is 20 mL. Historical British cookbooks may use an ~25mL tablespoon. (more details). A stick of butter (US) is 1/4 lb (113 g); the physical stick is marked into eight "tablespoon

  • ) (113g pure butter) 3/4 cup white sugar 3/4 cup brown sugar 1 tsp vanilla 2 large eggs 2 cups Tollhouse Semi-sweet chocolate chips Preparation steps Preheated the oven to 375°F (190°C) Whisked together flour, baking soda, and salt in a small bowl Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy. Added eggs 1 at a time, beating well after each addition. Gradually beat in the flour mixture Stirred in the chocolate chips Dropped dough balls in place on a cookie sheet. Cook for 9-11 minutes The above steps are exactly what my wife did when we made these cookies

  • remove the mooncake and place on a baking pan. I apply egg wash twice on the moon cake, hence apply egg wash then bake it at pre-heated oven at 180c for 11 minutes. Remove mooncake from oven and set aside to cool for at least 15mins. Apply egg wash again and bake at preheated oven at 180c for 11mins. Remove mooncake from oven, immediately transfer to wire rack to cool. Keep in air tight... of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut

Data information