How to fold in egg white

Besides having a stable stiff egg white, folding process of the stiff egg white into the cake batter is an important step. Properly folding egg whites into your batter makes your recipe light and fluffy and so, care must be used to keep from over mixing the fluffy character of the egg whites away.

It takes time to understand and familiar with the folding process. Do not worry, practice makes perfect. I ever failed this step and spoiled my whole cake. Hopefully the following steps and attached video can help you to master the folding process.

Put about 1/3 of the whipped egg white into the batter. Using a large spatula, cut a path down the middle of the mixture with the edge of the spatula. Then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. Do not stir. The purpose of folding is to retain the air you have beaten into the whites. Be careful to only work the batter enough to incorporate the whites, and never use an electric mixer for this step. Repeat the same steps for the entire of the whipped egg white.

Tips:

Do not add the egg whites until you are ready to do the folding process.

Make sure all other ingredients are thoroughly mixed before adding the egg whites.