Friday, January 25, 2008
how to fold ingredients
Whether you’re making a chiffon cake or light, airy pancakes, folding, or mixing ingredients with two weights together (usually a batter and beaten egg whites or whipped cream) without deflating the lighter one, is the Technique to Know. The easiest way? Using a large rubber spatula, lift batter from the bottom of the bowl and pull it over the top, turning the bowl and repeating this until no foam remains visible.
Good & helpful tip—thanks!
Very helpful! I just made an angel food cake and it was not as light and airy as I had hoped.