Folding

Delicate ingredients, such as beaten egg whites, should always be folded, rather than stirred, into heavier mixtures. This keeps the air bubbles intact, helping the baked item rise in the oven. With a rubber spatula, scoop the lighter ingredient on top of the heavier one. Then, using a U-shaped motion, gently draw the spatula down through the center of the bowl and up the side of the bowl. Continue, rotating the bowl as you fold, until the mixture is nearly uniform.