- Egg whites
- A spatula with the widest and most flexible blade that you own
- Large bowl
- In a bowl of a stand mixer with the whisk attachment, whip the egg whites until they reach stiff peaks.
- Have your batter that you need to fold the egg whites into in a large bowl.
- Using a spatula with a wide flexible blade, GENTLY incorporate the egg whites or whipped cream into the batter with a scooping-and-folding motion.
- Place a third of the egg whites into the batter.
- Starting at the back of the bowl cut down vertically through the egg whites and batter across the bottom of the bowl and up the nearest side.
- Rotate the bowl a quarter turn with each series of strokes. This down-across-up-and-over motion gently turns the mixtures over on top of each other, combining them in the process.
- Incorporate the rest of the egg whites trying hard not to deflate it. Essentially you want to trap the air bubbles in the batter without popping them. By doing that you will end up with a very light and airy result.