The egg whites will expand greatly if stirred alone. Affected if exposed to water and oil.

The egg yolk contains a lot of fat, which will affect the expansion of the egg white.

Sponge cake is mixed with whole eggs, which mainly relies on the emulsification effect. It has less water and fat content and is relatively dry.

When making chiffon cake, the split egg method is used to separate the egg yolk and opal. The main purpose is to use the foaming properties of egg whites to create a soft texture.

For bread and part of cake, it is not necessary to use separated eggs. You can also add whole eggs directly.