Once the gas and water vapor in the egg white soufflé reaches a certain temperature during cooking, it will expand, thereby lifting the soufflé entirely. After leaving the oven, the temperature drops and the gas shrinks, and the egg white soufflé will collapse accordingly. .

Soufflé is recognized as the most difficult dessert to make in the dessert industry. It is also a French cake. It can be eaten hot or frozen. Most soufflés are added with vegetables and fruits. Common ingredients include apples, crisp pears, bananas, etc.