Lemon Soufflé Sponge Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a soufflé dish or individual ramekins.

Whip the Egg Whites

In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar while continuing to beat until stiff peaks form.

Mix Egg Yolks

In another bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the lemon zest, lemon juice, and melted butter; mix well.

Combine Mixtures

Gently fold the egg whites into the yolk mixture, then fold in the flour until just combined.

Bake

Pour the batter into the prepared dish and bake for 25-30 minutes or until puffed and golden. Remove from oven and let cool slightly.

Whip Heavy Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add honey and continue to whip until stiff peaks form.

Cook the Toffee

In a saucepan, combine sugar and butter over medium heat. Stir constantly until the mixture turns a golden amber color. Remove from heat and quickly stir in chopped hazelnuts.

Cool and Break

Pour the toffee onto a parchment-lined baking sheet and let cool completely. Once firm, break into pieces.

Serve

To serve, place a piece of the lemon soufflé sponge on a plate. Top with blackberry jam, a dollop of honey crema, sprinkle with hazelnut toffee, and garnish with fresh basil leaves.