50g butter (+ extra for greasing dish)
1 tbsp plain flour
4 egg whites
2 egg yolks
1/4 cup caster sugar (+ extra for dusting dish)
juice and zest of 1 orange
3 drops rosewater
Preheat oven to 180C. Grease souffle dish and dust lughtly with sugar.
Melt butter in a small saucepan, add flour and stir over low heat. Remove from heat and stir through egg yolks, juice, zest, and rosewater.
Beat egg whites until soft peaks form, then gradually add sugar whilst beating to firm peak stage.
Fold together both mixtures and pour into souffle dish. Bake for 20mins.
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