这次请来曾到大阪「大手前制菓学校学艺的Patisserie Uriwari主理人阿禧分享一款源自法国的蛋白蛋糕(Dacquoise)，特点是内层松软，外层则带点脆身，再加以抹茶粉烘焙，又是另一番美味！
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这种水果口味的甜点，在墨西哥的一些地方已经流行了数十年，它们非常引入注目和新颖，价位和特制杯型蛋糕差不多，但是富含蛋白质，不含脂肪，仅含少量卡路里。
The fruit-flavored desserts, popular for decades in some parts of Mexico, are dramatic and novel, at the price point of a designer cupcake but with lots of protein, no fat and few calories.
甜点中用到打发蛋白的例子数不胜数，舒芙厘和海绵蛋糕都属此列。
Innumerable desserts, as well as souffles and all the spongecakes, call for stiffly beaten egg whites.
她也因有人对谷蛋白和坚果过敏，所以红绒蛋糕里没有谷蛋白，胡萝卜蛋糕里不加坚果。
To suit those with allergies, her red velvet cake can be gluten free and her carrot cake has no nuts in it, though the facility is not totally nut free.
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