Dreamer_in_Ontario wrote:I'd love to see a tutorial on the correct to fold egg whites into a dish. I don't believe I've ever done it properly
I don't come across recipes that do this too often but Idid it recently with my Italian Cream Cake recipe. Sorry I didn't get photos.
But---
What you do is whip up your egg whites until they are stiff, and using a rubber spatula, very gently fold them into the mixture, gently as to not break down the air whipped into the whites too much. Called folding because you put some egg whites on top and use the spatula to fold the batter over the white, ever so gently. Much gentler than either whisking or stirring.
It's really easy to do. If you did it wrong you were simply rough handling the egg whites.
Think ---gently----kind of like the way one ices a cake.
