1, add some baking powder: egg whites if you do not beat up can be added to some baking powder, baking powder is a compound fluffing agent, so that you can make out of the cake more fluffy. 2, add white vinegar: egg whites do not beat up may be due to egg whites are too alkaline, you can drop a few drops of white vinegar or put some tartar powder can solve the problem. 3, back to the ice and then beat: egg white do not beat up is likely to be the temperature is too high or low, the best foaming temperature of egg white is 18 to 20 degrees Celsius, and the best temperature is 18 to 20 degrees Celsius. The best foaming temperature for egg whites is 18 to 20 degrees Celsius.

Specific steps for whipping egg whites

1, first beat the egg whites, using chopsticks or egg whisk clockwise, pay attention to the container can not have water, oil and egg yolks. After the egg whites are frothy, then add the sugar in 2 to 3 times to whip, adding sugar all at once will make the egg whites thick.

2, after adding sugar continue to whisk until smooth and white, hooked end is curved, at this time that is wet foaming, about 7 points.

3, wet foaming continue to whisk until the texture is more obvious and smooth white, hooked up the end of the firm, this time it is dry foaming, about 9 points, for chiffon cake protein whipping the best state.

4, if the protein is frosty or cotton-like and lusterless, not easy to mix with the batter, it shows that the protein whipped too much.