When making cakes, use an electric egg beater to beat the egg whites, which can be completed within 5 minutes.

Materials: 1 egg, 15 pieces of sugar, an egg beater, a water-free and oil-free container

The steps are as follows:

1. 15g of sugar. Sieve to separate the egg whites, place the egg whites in a water-free and oil-free container, and use a whisk to initially whisk.

2. After the egg whites are foamed with a whisk, add half of the sugar and continue whipping using the high speed setting of the whisk.

3. After the egg whites have expanded to half the volume, add the remaining half of the sugar and continue to use the high-speed egg beater to beat.

4. When the egg whites show lines, stop the whisk.

5. Lift the whisk and if the sharp corners of the egg whites appear curved, the egg whites have formed wet foam. If you continue to beat, the surface of the egg white will appear shiny and the lower end will stand upright, indicating dry foaming. Both forms can make different kinds of cakes.