No, you need to follow the steps below: 1. First check the tools you use to beat egg whites. The basin and egg beater must be clean and free of oil and water, otherwise it will increase the difficulty of beating egg whites.

2. Now let’s beat the egg whites! First add a small spoonful of salt to the egg white bowl, which is very helpful for beating the egg whites! Start beating...beat until the egg whites are foamy. This only takes 1 minute.

3. Now you can add 1/3 of the granulated sugar you prepared into the egg whites, and continue beating... until the egg whites form relatively uniform small bubbles. At this time, the egg whites are still watery. This may take 3 minutes.

4. Add 1/2 of the remaining sugar and beat until the egg whites turn white, watch carefully! At this time, thin bubbles can still be seen in the egg white, but it has become semi-liquid. If you are making angel food cake or chiffon cake, it will look like this. This seems to be called "wet bubble". At this time, when you stir up the egg whites with an egg beater, big drops of egg whites will flow down. This should take about 4 minutes.

5. Finally, put all the remaining sugar into the basin. In one word: after beating very quickly, your hands will feel a little heavy, and the egg whites have turned into semi-gelatin. Beat for a while longer. You can sow the egg whites into the corner of the pot at will, and it will not flow. This is called "dry soaking" and is most suitable for making sponge cakes. Two minutes is enough!

Okay, you have a successful protein in 10 minutes. It’s bound to be a successful cake! I don’t need to say anything else! You can make a fragrant and soft cake without baking powder