By using the fold-in method, you can incorporate the beaten, stiffed egg whites into other ingredients, like batter, without loosing the air in the egg whites. The air is what we love to have, that makes a soufflé or chiffon cake, Swiss roll, soft and fluffy. Some readers asked me what “fold-in” is, and how exactly it should be taken into action. Yes, it's different from stirring. As I baked a banana chiffon the other day, I took a video clip of how I went about folding-in the egg whites into the batter. Hope it helps.
- Use a spatula, either scrape down from the sides of your bowl or just vertically cut down in the middle. Bring up the batter from the bottom over the top and fold it in, until the egg whites completely mixed in. The mixture should be smooth, and you can't see any egg whites in it.
- While you do this folding action along the way, continuously turn the bowl in order to help the egg whites mix evenly and quickly into other ingredients.
- Add in a portion of egg whites at a time. After the portion is completely folded in, you can add another portion.
- Don’t stir it vigorously, but fold lightly with care. The little air bubbles would be deflated otherwise.