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How to Fold Batter for Light, Fluffy Cakes Every Time
Hello Creative Bakers,
Many of you loved my recent tutorial videos on gently folding whipped egg whites and whipped cream into batters and fillings. These simple, time-honored techniques create airy textures in cakes and tortes—without deflating all that beautiful volume.
See the Folding in Action
In these clips, I demonstrate exactly how I fold to preserve the air that makes desserts so light and fluffy.
Folding Whipped Egg Whites
Folding Whipped Cream into Mousse or Cream Filling
Step-by-Step Folding Technique
- Add the whipped egg whites or cream on top of your batter or filling.
- Use a large spatula or big spoon for heavier batters, or a wire whisk for delicate mousses.
- Dip and sweep: reach the bottom of the bowl and move in a broad semi-circle, bringing batter
- Rotate the bowl as you repeat.
- Stop when streaks disappear—don’t overmix!
Recipe baked & photo submitted by Jared Worchel
Share Your Results
If you try folding this week, whip or bake your favorite cake, I’d love to see your creations!
Email or post your photo and tag me on Instagram.
Send in your
– Email me: heidrun@heidrunmetzler.com
– Tag me on Instagram: @Heidrun_Metzler
Happy Baking! Viel Spass Beim Backen!
Heidrun Metzler
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