You Just Fold It In…
Folding is an essential technique in the world of baking, but the term itself is pretty ambiguous—unlike “whipping” or “cutting in.” Just what exactly does it mean to “fold?”
The simple definition of folding is to carefully add a light, airy mixture to a thicker, heavier mixture (this is key…always add the light (i.e. egg whites or whipped cream) into the heavy (i.e. flour mixture). Folding is done very slowly with a gently hand—no aggressive stirring. In fact, no stirring at all. It’s more like lifting and scooping; a motion that will incorporate the batters while keeping the airy whites or whipped cream from breaking down.
TIPS FOR PROPER FOLDING:
Use a large bowl and a wide, flexible spatula: A large bowl provides the space you need to incorporate two parts of your mixture without having to worry about overflowing or deflating your egg whites or whipped cream.
Add light to heavy: If your batter is very thick, start by adding about a quarter of the lighter mixture. If it’s not too thick, add half of your lighter mixture.
Start at the center of the bowl: Using a wide, flexible spatula, cut straight down the center of the bowl all the way to the bottom. Bring the bottom batter up to the top with a wave-like motion.
Next, scrape down the side of the bowl: Place the edge of your spatula on a slight angle against the side of the bowl and scrape around the bowl, about halfway, then scoop underneath the batter bringing it up from the bottom and flipping it over (again, in a wave-like motion).
Rotate and Repeat: Rotate the bowl a quarter turn and repeat this motion. Repeat steps 3 and 4 until you achieve a homogeneous mixture without large streaks or separation. Resist the temptation to give it a stir or fold any further, you’ll risk undoing all the work you just did.
