Instructions: "Folding" is used to incorporate liquid or dry ingredients into an airy mass, such as beaten egg whites or whipped cream, while deflating it as little as possible. Its a technique commonly used in making cake batters, souffles and mousses.

STEP 1 - Choose a large bowl so you have plenty of room to work. In general, dry ingredients should be sprinkled over the aerated ingredients and then folded in, whereas the aerated ingredients will be folded into wet ingredients already in the bowl. With a large rubber spatula held perpendicular to the work surface, cut straight down to the bottom of the bowl.

STEP 2 - Rotate your wrist and bring the spatula back up along the side of the bowl. Continue this motion with one hand, gradually turning the bowl with the other, until the ingredients are completely blended.

STEP 3 - Some batters are too heavy to fold aerated ingredients into without deflating them. The best method is to lighten the batter first by folding in about a third of the aerated mixture, then folding the new mixture back into the airy mass.

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