This entry is part 3 of 6 in the series Hawaiian Chantilly Cake

We’ve separated the egg whites from the egg yolks, and now we’re on to whipping them up.

Egg whites foamy, now add crm tartar

In a standing mixer, start whipping the eggs on medium speed.

When they become a little frothy, add the cream of tartar.

Egg whites after crm tartar, add sugar

After the egg whites have about doubled in volume, increase the speed to the highest and start adding the sugar, a little at a time, leaving the mixer on.

Egg whites after crm tartar, sugar, 1

Keep going until soft peaks form.

This is too soft. The egg whites can’t even hold their shape when the beater is lifted up.

Egg whites after crm tartar, sugar, 2

Still a little too soft.

Egg whites after crm tartar, sugar, 3, final

Just right– now the peak is able to keep it’s shape.

Whipped egg whites pushed to side of bowl

Place the whipped egg whites into one side of a large mixing bowl.

The egg whites should be firm enough to stay on one side of the bowl.

Overwhipped egg whites

Be careful not to overbeat the egg whites, as above.

Overbeaten egg whites will produce a dry cake. Once you add the sugar, watch closely, as it only takes a  minute or so to reach the soft peak stage.


Series Navigation<< Chantilly Cake Tutorial: Separating the Eggs (Part 2)Chantilly Cake Tutorial: Mixing the Cake Batters and Baking the Cake (Part 4) >>