What is a key feature of a soufflé?

A key feature of a soufflé is that it is light and airy. This characteristic comes from the unique process of incorporating whipped egg whites into the base mixture, which is typically made with egg yolks, a flavoring agent, and sometimes a roux. The whipped egg whites trap air bubbles, and as the soufflé bakes, these bubbles expand, causing the dish to rise significantly and develop a delicate texture. The final product is a soufflé that is both visually impressive and offers a buoyant mouthfeel, contrasting sharply with denser dishes. This lightness is integral to the soufflé experience, making it a classic choice for both sweet and savory applications.

Other options describe attributes that do not align with the traditional soufflé characteristics; for instance, a soufflé is not served cold, is not baked in a pie crust, and is specifically renowned for its lightness rather than density.