Combine egg whites with 100g sugar. Whip till foamy and soft like cream. Slowly pour into ginger egg yolk batter in 3 portions. Gently mix well to make souffle batter.

• 蛋白混和100克糖，打至起泡，软如忌廉。然后分3次，慢慢倒进姜汁蛋黄浆内，轻轻拌匀，制成梳乎厘浆。