What is the raising agent in a cheese souffle?

Here's how it works:

* Whipped egg whites: When egg whites are whipped, they incorporate air and form stable foam. This foam is light and airy.

* Heat and Baking: When the souffle is baked, the heat causes the egg whites to expand further, trapping the air and creating the characteristic rise of the souffle.

While baking powder or baking soda can be used in some souffle recipes, they are not the primary leavening agent. Their role is typically to provide a slight lift and ensure the souffle doesn't fall too quickly.