Egg whites not whipped up can be used to make a cake, but not whipped up egg whites used to make a cake, the cake will have air bubbles, and the texture of the hard, affecting the taste. Egg white is a transparent gelatinous substance made up of proteins that surrounds the yolk, also known as egg white.

Egg whites are like mammalian amniotic fluid, they are shockproof, moisturizing, and protective. If you use a high-speed whisk to mix the egg whites, they will be foamy and elastic like sponges, and they are the first step in making a cake.

Egg white contains 10 grams of protein per 100 grams, 0.1 grams of fat, 1 gram of carbohydrate, 0.6 grams of ash; calcium 19 mg, phosphorus 16 mg, iron 0.3 mg, riboflavin 0.26 mg, niacin 0.1 mg.

Egg white can be added to flour, dry starch made of egg white paste, this paste can make the dishes outside the crispy tender, yellowish color, more for the production of soft fried dishes cooking methods.