Folding in foam: why the bowl matters

Useful to know

When folding whipped egg whites or another foam into a mixture, the aim is to distribute the ingredients without unnecessarily losing the air. King Arthur recommends a wide, shallow bowl rather than the mixer’s narrow, deep bowl. [1]

The spatula should reach the bottom and turn the mixture over, rather than merely circling its surface. Check for pockets of dry ingredients. Gentle folding does not mean leaving the batter unmixed. A wider bowl makes the movement easier but does not replace the recipe’s quantities and order of additions.