What is a soufflé?

A soufflé is defined as a light, fluffy dish made primarily with egg whites, which are beaten to form soft peaks and then gently folded into a flavored base, typically consisting of either a savory or sweet mixture. The technique of folding the beaten egg whites into the base is crucial, as it incorporates air, causing the soufflé to rise during baking and achieve its characteristic airy texture.

While there are various sweet and savory variations of soufflés, the common denominator is the use of egg whites, making the correct answer a light and delicate dish. Understanding this definition helps clarify the nature of a soufflé as distinct from a layered cake, which is denser; a cream-filled pastry, which typically involves a different type of dough; and a fried pastry filled with meat, which represents another category of culinary preparation altogether. Each of these other options highlights different elements and cooking techniques not applicable to the soufflé.