Part 3/10:
Sugar: Divided into two parts, measuring 220 grams total, nearly half a cup.
Cake Flour: 50 grams, or a quarter cup plus three tablespoons.
Flavorings: A teaspoon of vanilla, a teaspoon of baking powder, and a pinch of salt.
A crucial detail is mastering the egg whites: they should be whipped to a soft peak, ensuring they are light and airy. To stabilize the whites, a quarter teaspoon of cream of tartar is added. The chef demonstrates how to beat the whites by hand or with a mixer, emphasizing that overbeating leads to a dry texture, while underbeating prevents proper structure. The goal: soft peaks that hold a gentle curl, indicating the perfect consistency.