It's the key to soaring cakes, weightless meringues, and fluffy soufflés.
or a wire whisk , start at the top of the bowl, at twelve o’clock. Making sure your whisk or spatula is touching the bottom of the bowl, drag it straight down to around six o’clock. Scrape along the side of the bowl until you hit eight o’clock. Then flick your wrist toward two o’clock. Congratulations, you just folded.
Give your bowl a quarter turn and continue thusly, until the lighter mixture is almost fully incorporated. If you were folding in batches, add the second or third batch and continue folding until the batter is thick, airy, and uniform in color with no large streaks of the lighter ingredient . In the spatula versus whisk debate: Most of us may fold with a spatula and while, yes, it’s fine, pastry pros prefer a round whisk for better, more efficient folding. Imagine the wires on a whisk as many spatulas and it suddenly becomes clear why it’s a superior tool for folding. Instead of just one point of contact, there are now 8–10, each swiping through the batter as quickly and precisely as Uma Thurman with the Crazy 88s.
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