Prepare two bowls: one for the whites, and one for the yolks. Break the egg open over your hand. Separate your fingers just enough so the whites drip through, while the yolk remains in your hand. If the yolk starts to break, close your fingers to keep the yolk and whites separate. Place the yolk in the other bowl.  Try other egg separating methods here: 6 Ways To Separate An Egg. This should be done half an hour before you begin mixing. The eggs are easier to separate when they are cold because both parts seem to hold their shape better. Leave the eggs out for half an hour so they can warm to room temperature before starting the recipe. Make sure your hands are clean and all soap and oil have been removed. The smallest amount of grease, oil, or egg yolks can cause the whites not to stiffen. After removing the cake from the oven, let it cool for almost an hour. Then use a spatula or a knife to separate the cake from the sides of the pan, and then remove onto a serving platter.

TL;DR in Indonesian:
Pisahkan telur. Diamkan sampai mendingin.