When making cakes or mousses, recipes often call for folding ingredients together. Folding is used to combine two ingredients of different densities. In many cases, one ingredient like egg whites or crème has been lightened by incorporating air into it by whipping or beating. This ingredient is then folded into a heavier ingredient like melted chocolate or egg yolks. Folding is a gentle alternative to stirring that allows the two ingredients to combine without losing the air bubbles. In baked goods this air acts as leavening and helps cakes stay light.
Start by separating cold fresh eggs by breaking the egg shell in half and over a bowl, passing the yolk from shell to shell, allowing the egg white to drip into the bowl while the yolk remains in the shell. Cover the yolks with cold water to keep from hardening and reserve for another use. Room temperature egg whites are easier to beat, so let the white sit at room temperature for a half hour.
Some recipes recommend adding a small amount, usually less than a quarter teaspoon of crème of tartar to help stabilize the egg whites. When the egg whites are at room temperature, beat with a whisk or an electric mixer set to high speed. Beat the whites until they are uniformly stiff. Now you're ready to fold, take a small amount of the beaten egg whites and whisk this into the mixture to lighten the base.
Next, place a third of the egg whites on top of the batter. Using a rubber spatula gently push down through the whites and batter, and scraping up the bottom of the bowl, lift some of the batter up and over the whites. As you fold the whites into the batter, turn the bowl about a quarter turn. Continue folding the batter and turning the bowl until the egg whites are about halfway incorporated and the batter is lighter. Add another third of the egg white mixture, folding and turning.
And then the final third. Fold just until you've no traces of egg white left. Remember to fold, don't stir. By folding you'll retain the air that was beaten into the whites. Fold until the whites are just incorporated, don't over mix. Use the batter right away, refrigerating it will cause the whites to deflate.
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