What is the method used to mix stiffened egg whites into a batter?

Folding is the method of choice for mixing stiffened egg whites into a batter to lighten it without deflating the air bubbles and flattening the mixture. This is done by placing some of the egg whites atop the batter and then very gently, using a rubber spatula, folding the batter from the bottom of the bowl up and over the egg whites, cutting through them on the way back down. This is repeated, and the bowl is continuously rotated, as the egg whites are all eventually added.

Asked by Leni Davenport · Last updated 5 years ago · 200.4K views · SOURCE