Quick Tip: Folding (Baking)

Folding is the process of mixing one delicate ingredient – beaten egg whites, for example – into other, less-delicate ingredients. The objective is to incorporate the mixture without deflating it. The best tool for folding is a large, flexible rubber spatula, and the bigger the bowl, the better. Here’s how it’s done:

Scoop the delicate egg whites, for example, on top of the other ingredients. Cut the spatula through the centre to the bottom of the bowl. Pull the spatula towards you, scraping along the bottom and up the sides. When you pull it out, rotate the spatula so the mixture falls back into the bowl. Now spin the bowl about 90 degrees and repeat until the batter is just incorporated. Don’t overmix.