I started baking sponge cake recently using whipped egg foam method, whipping egg yolk and egg white separately and without baking powder and baking soda added. I have no problem on whipping egg yolk but encountered problem on whipping egg white.
Recipe: (egg white)
5 medium egg white
1 tsp lemon juice/acetic acid as foam stabiliser
Whipping time >5 min
Out of 5 times I only succeeded once to form peak. The whipping method is the same using whisking from slow -> high speed (turbo speed). Increasing whipping time didn’t solve the problem, without peak formed. I can’t understand why I only succeed one time.
I recall I use Nihon white egg once but have no recollection whether it was the successful case. The rest cases I used brown eggs.