Egg-whipping is an important baking skill, especially when we are making cakes. The whipping of egg whites produces foam due to the incorporation of air and this is beneficial to leaven a cake.

Stages of Whipping Egg Whites:
1. Frothy/ Foamy Stage
2. Soft Peaks Stage
3. Stiff Peaks Stage
4. Over-Beaten

Content Source:
- Skills for a Lifetime in TLE 7, JO-ES Publishing House
- thespruceeats.com
- incredibleegg.org

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