|Cheddar cheese||1⁄2 Pound|
|Soy flour||3 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk powder||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
Remove eggs from refrigerator and allow to remain at room temperature for at least one half hour before using.
Put whites in large bowl and yolks in medium sized bowl.
Beat egg yolks well; set aside.
Shred Cheddar cheese onto a piece of wax paper for easy handling and set aside Put oil in heavy, medium sized saucepan.
Stir in cornstarch, soy flour, salt, mustard and cayenne.
Combine skim milk powder and water with wire whisk and add slowly, stirring constantly to keep mixture smooth and free from lumps.
Place saucepan over medium heat; cook, stirring constantly until the sauce thickens and bubbles. (It should be quite thick.)
Reduce heat and add Cheddar cheese; continue to stir until cheese is melted.
Remove cheese sauce from heat.
Gradually pour cheese mixture into beaten yolks, stirring until well blended.
Set aside to cool while beating egg whites.
Using electric mixer, set at high speed, beat egg whites until stiff peaks form when the beater is lifted out slowly.
Gently fold cheese mixture into beaten whites with rubber spatula; blending thoroughly until no trace of whites show.
Turn mixture into ungreased, one and one half quart souffle dish or straight sided baking dish.
Place souffle on middle rack of a preheated oven and bake for 45 to 50 minutes; or until souffle is puffed and golden and firm to the touch.