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When an UNSHORTENED (FOAM) CAKE recipe calls for beating both separated egg whites and egg yolks (or eggs), recipes typically call for beating the yolks, first, and then followed by beating the whites. The problem is that if you have only one mixing bowl, you have to clean it after beating the egg yolks to get rid of any trace of fat because it will deflate the whites. Many times, it's really hard to get rid of the egg yolk fat, and that causes the beaten egg whites to fail.
SARAH SAYS: Instead, I like to beat the egg whites, first, instead of the yolks, so you do not have to worry about them getting contaminated with fat from the yolks. Properly beaten whites can sit for about 10 minutes, and a little longer with added sugar, after beating, while you prepare the yolks. I use this baking technique with the Italian Sponge Cake or Pan di Spagna Espresso Tiramisu Recipe Tutorial.
HOW TO TIPS:
1. In a dry, clean bowl of a stand mixer fitted with the whisk attachment, place the large egg whites.
2. With the mixer on medium-low speed, beat until foamy. Add the cream of tartar.
3. Continue whipping until the foam is white and opaque.
Add in 1/4 cup sugar slowly at the side of the bowl. When completed, beat on high until the sugar is dissolved and whites are glossy and stand in soft or stiff peaks.
Do not let the whites become stiff or dry. Scrape whites into a clean bowl and set aside.
4. Using the same bowl, with the mixer fitted with the same whisk attachment, place the large egg yolks.
5. With the mixer on low speed, add the sugar at the side of the bowl.
6. When completed, stop the mixer and scrape the sides and bottom of the bowl.
7. Then, at high speed, beat until thick and lemon-colored, about 4 to 5 minutes.
The yolks will “ribbon“. That is when you raise the beaters, the mixture should fall in a ribbon pattern that sits on top of the swirl for seconds before sinking.
That's why it's called making the ribbon.
