Spray a baking sheet pan with Pam and then line baking sheet with parchment paper -- the paper will stick to the sprayed pan.
Spray the top surface of the parchment paper.
Using a standing electric mixer fitted with a whisk attachment, very lightly whip the egg yolks, water and vegetable oil.
Sift all dry ingredients together and slowly add to the egg/oil mixture, mix for 5 minutes.
Gradually add the egg whites and sugar.
Spread the batter evenly over the prepared baking sheet, starting with the batter on one side and working your way down the sheet pan toward you. Lightly tap the underside of the sheet pan in order to distribute the batter.
Bake for 15-17 minutes.
Remove from oven and cool.
Once cooled, sprinkle with ¾ cup sugar and then wrap in plastic and refrigerate.
I love to serve souffles for dessert. Not only are the flavors in this recipe especially intense — rum, coffee and cocoa — but the presentation is always greeted with smiles from my guests. I think souffles have the reputation of being very difficult to execute; this recipe makes it easy.