The reason why low-gluten flour is used to make cakes is because low-gluten flour has no gluten. The cake made is loose and soft, and it is easy to ferment and increase in volume.

Do not stir vigorously: On the one hand, it is still the gluten problem mentioned above. Excessive stirring will promote the formation of gluten. On the other hand, the oil in the egg yolk has a defoaming effect and will destroy the protein foam. The more you stir, the more severe the damage will be. After mixing the two, put it into the preheated oven as soon as possible to reduce the time for the fat in the egg yolk to destroy.

Foaming is the process of introducing air into a solution to create a large surface area. Especially liquids with high viscosity such as egg white require more energy. Therefore, egg whites need to be "beaten" vigorously and continuously to form a foam with fine texture and good stability.

In cakes, the role of egg yolks is to provide emulsifiers, oils and unique flavor. The phospholipids in egg yolks act as emulsifiers and help create a fluffy texture. In some commercial cake production, other emulsifiers are added to achieve better results. However, the oil in the egg yolk has a defoaming function, so it cannot be left in the egg white. It needs to be taken out and mixed with other ingredients.