2. 蛋白+塔塔粉打發, 分三次加入30G糖, 打到硬性發泡 -- Whisk egg whites with cream of tartar until foamy. Add in the remaining sugar gradually and whisk until soft peaks form.
3. 舀一半蛋白輕輕調入蛋黄,再將調好的糊倒入剩餘的蛋白中調勻, 倒入墊了PARCHMENT PAPER的模具, 350F 水浴(water bath: 在烤盤中倒入1 ~ 2 公分深的熱水, 再將模具放在烤盤中) 烤40分鐘. (Water bath -- Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the the clot. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.)
4. 置於烤箱架上待冷 Leave in the oven with door ajar for an hour or until cake cools.
5. 取出烤完的Cake, 然後以鋁箔紙包裹放入冰箱冷藏約2~3小時. Take it out of oven and turn cake out of cake pan. Wrap with aluminiu foil and leave in the fridge for 2-3 hours at least.