Problem: The cake doesn’t rise enough.
Solution: Beat for the amount of time specified in the recipe and work quickly but gently when incorporating the flour so that the batter does not deflate after aerating. When a meringue is used, be sure to beat it to stiff peaks as indicated in the recipe. Do not open the oven door until after the minimum baking time.
Problem: The meringue does not beat to stiff peaks.
Solution: Make sure the bowl and beater are totally grease free. Use the correct amount of cream of tartar in proportion to the volume or weight of the egg whites.