Questions & Answers - How To Fold In Cake Batter

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Question:
I like know how to fold in flour correctly when baking a sponge cake. That is, do I turn my spatula in particular direction? Also, if I am already using a cake mixer (at speed 3) to beat the egg, can I continue to use the cake mixer to fold in the flour? - Cheng Luan Fong - (1/27/99)

 

Answer:

Fold or Folding: A method of gently mixing ingredients. It is used for delicate or whipped ingredients that cannot withstand stirring or beating such as beaten egg whites or whipped cream without deflating the lighter mixture.

To fold - use a rubber spatula, spoon, or even your hand to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface. Turn the bowl often so the ingredients are evenly distributed. Work quickly but lightly, taking care not to deflate the lighter mixture and therefore decrease volume of final product.