Folding egg whites into batter?

I have never understood the concept of folding beaten egg whites into a batter. It seems like the act of mixing would destroy all the air that was whipped into the whites. I use a whisk to mix up the egg whites, but suspect I am doing something wrong. Why not just mix the egg whites into the creaming process?

wold6304 months ago

Folding helps retain more air bubbles than stirring, whisking, or whipping. It takes a while to lightly fold until all of the egg whites are incorporated but it's worth it for a light and airy texture! The volume of batter will be more if you fold in whipped egg whites as opposed to creaming them into the batter un-whipped or slightly whisked.