It Safe Menu Planner FoodFit Profile Search for healthy and delicious recipes by type of food, season, meal, etc. Whipped cream and beaten egg whites most commonly fit the bill. If you don't fold in gently, you will lose volume in the overall cake batter and your finished cake will not be as light or rise as high as it should.
Tips Always use a rubber spatula when folding.
Always fold the lighter of the two mixtures into the heavier mixture. Fold cream and egg whites into a batter in two or three additions. About Emily Luchetti Emily Luchetti is a graduate of Denison University in Granville, Ohio and The New York Restaurant School. She has made teaching a central part of her professional life. Emily is now the Executive Pastry Chef at Farallon in San Francisco.