Orange soufflé

Ingredients:
Corn flour (cornstarch)
4 Tbsp Orange juice
280 ml (9 fl oz / 11/8 cups)
Butter 35 g (11/4 oz)
Castor (superfine) sugar 100 g (31/2 oz)
Large eggs 5, yolks and whites separated and beaten


Method:
1. Preheat oven to 190°C (370°F).

2. Combine corn flour with 60 ml (2 fl oz / 1/4 cup) orange juice to form a
smooth paste.

3. Heat remaining juice in a saucepan with butter and sugar. Add corn flour
paste and bring the mixture to the boil for 1 minute, stirring constantly.

4. Remove from heat and stir in beaten egg yolks. Set aside to cool.

5. Whisk egg whites until firm peaks form. Carefully fold egg whites into
orange mixture.

6. Pour mixture into four 10 x 5-cm (4 x 2-in) ramekins.

7. Place ramekins on a baking tray and bake for 20 minutes, or until tops are
brown and well risen. Remove from oven and serve immediately.