‘Folding’ isn’t the same as stirring or mixing. It is a specific method of incorporating dry into wet ingredients, for example folding in flour into eggs when making a sponge cake.

The idea is not to release or break down any air inside the mixture in order to keep the mixture light. Using a metal spoon, fold from the bottom of the mixture over the top using slow movements.


More to discover

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.