‘Folding’ isn’t the same as stirring or mixing – it is a specific method of incorporating dry and wet ingredients – for example fold in the flour and the egg with a metal spoon. So take care and take your time. The key thing is not to release or break down any air inside, as its presence will keep the mixture light. Use a metal spoon and fold from the bottom over the top.
Recipes using the folding method
Almond cake in spiced citrus syrup
Cheese souffles