# In baking, why must one fold a mixture in and not just stir it?

**URL:** <https://boards.straightdope.com/t/in-baking-why-must-one-fold-a-mixture-in-and-not-just-stir-it/563710>\
**Category:** Cafe Society\
**Created:** [December 10, 2010, 10:04pm UTC](https://boards.straightdope.com/t/in-baking-why-must-one-fold-a-mixture-in-and-not-just-stir-it/563710 "2010-12-10T22:04:48Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\
**Post date:** [December 12, 2010, 9:28am UTC](https://boards.straightdope.com/t/in-baking-why-must-one-fold-a-mixture-in-and-not-just-stir-it/563710/21 "2010-12-12T09:28:03Z")

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> [@Inner\_Stickler](#):
>
> Frankly, in my experience, the 99 cent angel food cake mixes make a perfectly delicious cake and then you don’t have to fuck around with a shit ton of egg whites. Nothing pisses me off more than seeing a cool recipe call for 8 egg whites. Use the whole egg or fuck off, you silly recipe!

That’s why I always preferred to make a chiffon cake. The recipe called for you to use those egg yolks in a batter that got folded into the beaten egg whites.

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