Folding is used to mix delicate batters and mixtures; the aim is to incorporate ingredients or components without causing deflation. Folding is required, for example, when incorporating beaten egg whites into a soufflé base. ... This lightens and loosens the heavier mixture.

What does folding do in baking?

Discover what 'folding' means when it comes to combining light and heavy ingredients or mixtures in baking, and top tips to help you fold properly. A technique used to gently combine a light, airy ingredient (such as beaten egg whites) with a heavier one (such as whipped cream or cake mix).

Why is folding used in cake making?

Why Fold? Usually, egg whites or whipped cream are folded into a heavier mixture–like a soufflé, cake, or pie filling–to help the mixture rise. ... This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.