How to Fold Batter

Folding batter is the process of combining ingredients to ensure an even matter without removing the air. It is often done in cake batter using egg whites or whipped cream. To achieve this perfectly airy consistency, add the ingredients you are folding into your batter to your base. Using a Le Creuset spatula, slowly scoop around the batter then flip the spoon over and pull it down the center of the mixture. Repeat this process slowly and carefully until the mixture is fully incorporated. The mixture is now evenly blended while retaining the desired airy texture, ready to be baked!