将蛋清搅打至硬性发泡，混入蛋糕料中。
加入砂糖，每次一大勺，将蛋白打发到硬性发泡。
Add sugar, 1 tablespoon at a time, whip until they form stiff peaks.
逐渐加入糖，一次大概加1大勺，继续打发到硬性发泡。
Gradually add sugar, about 1 TBSP at a time, beating until stiff peaks form.
蛋清用打蛋器打成粗泡，可以加一点点白醋或柠檬汁，并且将50克白糖分三次加入，打发成硬性发泡。
Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form.
蛋清用打蛋器打成粗泡，可以加一点点白醋或柠檬汁，并且将50克白糖分三次加入，打发成硬性发泡。
Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form.
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