Yesterday I shared a cupcake recipe where I asked you to go for a cut and fold method. For the newbies who don’t know what the method is all about, let me tell you, please make a strong grip over this process. This process is responsible for your cake to rise as it doesn’t allow the batter to deflate.
Let’s see how you do it.
The Cut:
Take a spatula. Now gently cut through the middle of the mixture from top to bottom. It will cut the bigger air bubbles turning them into several smaller ones which will allow your cake to rise uniformly.
The Fold:
Now lift one of the two halves and place it over the other one. The idea of this step is to combine all the ingredients of the batter without losing its volume. Maintain the direction of the fold, which means, if you are lifting the right half and placing it on the left one, maintain the same stroke for other cuts also.
Continue with the process until you get your desired consistency.
Conclusion:
This cut and fold process is needed when you want to keep your batter fluffy and airy. Not only for making cakes, it is useful for mixing whipped cream into mousse too. It prevents overmixing which can make your cake dense and hard.
Read other Kitchen Hacks here.