1. Eggs are not fresh enough. Eggs left for a long time, beat out is loose yolk eggs, it is likely that the whipping up, the more you beat to the later more like water.

2. The ratio of the recipe is not correct. General sponge cake recipe in the proportion of granulated sugar will be very high, and some of the population like to reduce a certain amount of sugar, but in the sponge cake recipe, do not easily reduce the amount of sugar, sugar put less, will directly affect the egg whipping, so that the whole egg whipped up.

3. Temperature control failure. If you use room temperature eggs, you can whip directly, if you take out the ice eggs from the refrigerator, you need to get the room temperature beforehand to return to the temperature, summer room temperature at about 30 degrees can not sit in the hot water, if the room temperature is lower in winter, whipping the whole egg, you need to sit in the whisk bowl under a pot of hot water to maintain the temperature of the egg batter.

4. Problems with whipping efficiency. The first thing you need to do is to make sure that you have the right mix of ingredients, so that you have the right mix of ingredients to make the right mix.

The solution is as follows:

1. Use fresh room temperature eggs.

2. Increase the proportion of sugar.

3. Do not stop when beating the eggs.