‘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.


Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

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.