What ingredient creates the light and airy texture in soufflés?

The ingredient that creates the light and airy texture in soufflés is whipped egg whites. When egg whites are whipped, they incorporate air and expand in volume, forming a stable foam. This foam structure traps the air, which, during baking, expands and causes the soufflé to rise and achieve its characteristic puffiness. The delicate balance of protein and moisture in the egg whites allows them to hold this air when baked, leading to the soufflé's light and airy consistency.

Flour, whipped cream, and baking powder play different roles in cooking and baking. Flour typically adds structure and stability to baked goods, while whipped cream can enhance flavor and provide creaminess but does not contribute to the rise in a soufflé. Baking powder serves as a leavening agent, but in the context of traditional soufflés, the rise is primarily due to the aeration of egg whites rather than chemical leavening. Thus, whipped egg whites are essential for achieving the desired texture in soufflés.