I have some questions which I couldn’t find any answer. I’m hoping that to find an answer to clear these doubts.
Q1: why is it that when egg whites are beaten on its own or with sugar, after about 4-5 minutes, it will change to dry stage (lumpy and loses its gloss) whereas when beating heated egg whites (for swiss/italian meringue), it will never change to dry stage? In fact, I can beat it until more than 10 mintues and there won’t be any problem with it?
Q2: when beating whole eggs for sponge cake, does it mean that the longer I beaat, the more stable the mixture will be? will there be a time whereby the mixture will collapse and loses air?
Thank you so much!