Whipped Egg Whites

Whipped egg whites, not baking powder, are the source of the light and airy texture of many baked products. This is due to the tiny air bubbles that are produced during whipping egg whites, which give them more volume and lightness. Most soufflés, pancakes, meringues, and particular kinds of cakes use this method.

If you don't have baking powder or baking soda on hand, it can be an excellent alternative. The amount you should use depends on the recipe. For instance, a batch of pancakes may only need two or three egg whites, but an angel food cake recipe may call for up to twelve. On low speed, start whipping the egg whites until they are foamy and frothy. Increase the speed to high after the egg whites are foamy until they reach the appropriate level of whipping.