Hello, you need to put some cream of tartar to whip the egg whites. If you don't have cream of tartar, a few drops of white vinegar will do. Depending on the degree of whipping put sugar, I do cake manually beat the egg whites a few times, too tired, lol. Manual whipping is very tired, or whisk is more convenient. The basic steps for making cake whipped egg whites are as follows, this is the Sina food blog Jun Zhi's recipe, he is a master of baking Oh, I often use to do chiffon cake: 1. Use a whisk to beat the egg white to fish-eye bubbles, add 1/3 of the sugar, continue to beat to the egg white began to thicken, was thicker foam, and then add 1/3 of the sugar. Continue to beat, to the egg white is thicker, the surface of the texture of the time, add the remaining 1 / 3 sugar. 2. Continue to beat for a while, when lifting the whisk, the egg white can be pulled out of the curved sharp corner of the time, said to have reached the degree of wet foaming. If you are making chiffon cake rolls, egg whites whipped to this degree can be. However, if you are making a regular chiffon cake, you will need to continue beating. When lifting the whisk, the egg white can pull out a short upright tip, it shows that the dry foam state, you can stop beating. 3. Note: beat to dry foam, do not continue to beat, if over-beating, the egg white began to be lumpy, it will cause the failure of the cake production. Keep the whipped egg whites in the refrigerator, otherwise the whipped peaks will subside. ------------------------------------------------------------ Hi, I think it's not strong enough, when I use a manual whisk my boyfriend and I switch, if you beat alone your wrists get too sore and the foam from the egg whites fades when you stop. You try a few drops of white vinegar in the egg whites. Don't stop when you beat the egg whites. There is also a possibility that the bowl you beat the egg white is not good. Stainless steel or glass bowls are best, and they should be dry and free of oil and water in order to beat the foam.