Every time we bake, mixing of ingredients is a must. And to incorporate and blend them all to have the desired texture after baking. It is also important to combine in all the flavors included in the recipe for a much more uniform taste. And the most common one is placing them all in a bowl and mixing them thoroughly. It is important to blend all ingredients while still retaining the fluffiness of the batter. Thus, this will have a light and fluffy result after baking. And that is where folding technique comes into the limelight.
Folding is the method of mixing two components of a mix without causing deflation of volume. (Usually the meringue, plus another batter mix or dry ingredients). And this is commonly used in baking delicate and fluffy cakes. Folding is usually done in when you need to aerate eggs or incorporating air in your mixture. Not only in eggwhites but also folding can be applied in butter.
When To Fold The Batter?
To get that soft and fluffy texture that you want on your sponge cake, you need to know the proper timing of when to fold it. If you have already started with beating whites, you need to know first the kind of “peaks” your recipe needs after attaining that desired “peak” (either soft, firm or stiff peaks). Then, you need to mix in the second batter (usually of butter-sugar-flour mix). And with the help of a rubber spatula, gently cut down to the center of the mix and tip over the bottom part to the top. Thus, the term “folding.” Repeat this a few or times until the mixture is thoroughly incorporated without reducing volume. Also, dry ingredients can be folded to in the batter as well.
Importance of Folding In Foam Cakes
Folding is necessary especially in light cakes, such as foam cakes, to have that soft and airy texture. Thus, this gives them that tiny air bubbles that make them rise and feel light. Hence the name foam or sponge cake. Unlike other pastries such as brownies, sponge cakes need few ingredients. But have more volume required and this volume is the result of their sponge-like texture. Thus, which can only be attained by the use of the folding method. Also, this, in turn, makes them lighter to eat even though you have eaten pretty much a lot of it.
Also, it is essential to execute the folding technique properly. For if it is done hastily, you will not have a light and fluffy texture in the end. Improper execution of the folding method is just basically just conventional mixing. However, it will turn your sponge cake into a dense, brownie-like texture.
Folding is an essential part of baking if you want to achieve a light and less dense cake in the end. And it is normal that recipes that include this method are a bit delicate. And finicky to work on to compared to others. Doing the folding technique is not that hard to do. And practice is the key to perfecting it. If you already mastered the art of folding, then, you can have that delicate and light texture on any sponge cake that you will ever make.