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1
Preheat the oven to 400F.
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2
Line a 10-by-15-inch baking sheet with parchment or waxed paper.
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3
Put a few dabs of butter on the pan to help anchor the paper; then lightly butter and flour the paper, knocking off any excess flour.
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4
Separate the yolks and the whites; lightly beat the yolks and set them aside.
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5
Heat the milk and make the roux: Melt the butter, add the flour, and, stirring constantly, cook for 1 to 2 minutes over medium heat until the roux is lightly colored.
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6
Whisk in the heated milk, and cook for another 3 minutes, stirring constantly; then remove from the heat and season with 1/2 teaspoon salt and the cayenne.
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7
Gradually whisk some of the hot mixture into the yolks to warm them; then return to the pan to finish combining.
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8
In a large bowl, whisk or beat the egg whites with a pinch of salt until they form smooth, firm peaks.
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9
Stir about a quarter of the whites and half the grated cheese into the milk-egg yolk mixture; then gently fold in the rest of the whites.
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10
Pour the souffle mixture onto the baking sheet, spread it to fill all the comers, and sprinkle the rest of the cheese over the surface.
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11
Bake until the top is nicely browned and puffed, about 15 minutes.
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12
Remove the souffle from the oven and let it cool.
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13
Carefully turn it out onto a counter by turning over the pan, and remove the paper.
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14
It is now ready to be filled and rolled.
