Souffle w/ Baking Powder
i never see this suggested in recipes and i was wondering why not? seems like a good idea to me.
It is realy not needed. If the egg whites are adequtely whipped and stablized with am acid, be it cream of tartar or a bit of lemon juice and there is not a bunch of fat added which will deflate them it should rise just fine. Baking powder will add nothing to the mix but more salt.
I don't know...baking powder seems to be for more solid things...I think baking soda seems to be more for lighter things like that...? That's a good question!