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2 Put the egg whites in a squeaky-clean mixing bowl and, using an electric whisk, beat into soft peaks.
Put the butter and sugar in a large bowl and, using an electric whisk, beat for two minutes, until fluffy.
Using an electric whisk, or a freestanding mixer fitted with the paddle attachment, beat the butter and sugar together until pale and light.
Using an electric whisk, beat for five minutes and then add seeds scraped from one vanilla pod and a few drops of vanilla essence.
Using an electric whisk, whisk the egg whites until very stiff – you will have reached the right level of stiffness if they won't move when the bowl is tipped to the side.
Put in the oven for 5 7 minutes. 2 Meanwhile, whisk your egg whites – using an electric whisk – with a pinch of salt in a clean metal or glass bowl until you have stiff peaks (and the bowl can be held upside down over your head).
Similar(49)
I use an electric whisk, so none of this is hard work.
Lastly, and I simply cannot overstate this: use an electric whisk.
This can be done either by hand if you are feeling strong, otherwise use an electric whisk.
Whisk the egg white and sugar in a mixing machine or use an electric whisk on a high speed for 3-4 minuntiluntil really stiff and shiny.
For the best results, use an electric whisk, which will introduce the air and volume the cake needs to help it rise without the aid of baking powder.
More suggestions(15)
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