Cheese Soufflé

Separate the egg whites from the yolks, placing the yolks in a large bowl

If the eggs were refrigerated, wait until they come to room temperature before beating

Grease an 18 cm diameter cake pan

Sprinkle with one tablespoon grated Parmesan cheese

Tear off two pieces of aluminum foil and wrap around the cake pan

Grease the inside of the foil with butter

If the length is not enough, use two strips and tie with twine to secure in place

The foil allows the soufflé to rise much higher than the height of the cake pan, without spreading outside

Preheat the oven

Melt 5 tablespoons butter

Remove from heat, add flour, 1 teaspoon salt, and a pinch of black pepper

Beat vigorously until a smooth mixture forms

Add milk gradually while continuing to beat, and return the pan to the heat

Bring to a simmer, stirring constantly

Reduce heat

Cook slowly, stirring until the mixture thickens and comes away from the sides of the pan

Beat egg whites with a fork

Remove the pan from the heat and add the eggs, mixing well

Add 1/2 cup grated Parmesan cheese and Cheddar cheese

Add baking powder and beat well

Beat remaining egg whites until stiff

To check if they are at the right stage, lift the beater and see if the mixture forms a peak

Add 1/2 teaspoon salt and beat a little more

Add part of the beaten egg whites to the yolk mixture and mix carefully

Mix in remaining egg whites and mix well

Place in the prepared cake pan

Bake for 40 minutes, or until the soufflé is puffed and golden

Remove foil and serve immediately (the soufflé becomes soggy very quickly)

This recipe yields 4 servings.