Soufflés kind of remind us of the preparation of a sponge cake, we separate yolk and later fold in egg whites, however, it is evident that the soufflés have a much higher proportion of eggs to flour and particularly of egg whites. This is why the soufflés rise so much in the oven and also one of the reasons they must be served immediately (within 2 minutes from the oven) because they will rapidly deflate, losing part of its presentation and charm.