TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work.
I've never eaten "real" souffles (at a restaurant). I tried this recipe, which tastes great, but doesn't deal with beating egg-whites. This (beating the egg-whites into stiff peaks and folding) seems to be something of a fundamental or hallmark of souffles, which is credited to their rising.
The recipe's souffles don't rise much (not even out of the pan). I also tried a variation with baking powder, which had a negligible effect.
Is it possible to make a souffle that rises, without folding in beaten egg whites? Would baking soda work?
NB: these (from the recipe) are also not baked in a pan with water with them.