Stirring AFTER Folding

[souschef]

I have seen a couple of recipes published by the Roux Brothers (England), where, after folding beaten egg white into a mixture, they stir in flour. Why would you STIR in flour AFTER folding in egg white ? Would you not deflate the egg white? Would it not make more sense to FOLD in the flour?

[Sooeygun]

I would fold both in at the same time. I have several cake recipes where you sift the flour onto the top of the beaten egg yolk/sugar mixture and fold it in with a portion of the egg white. Then when it's mostly incorporated fold in the rest of the egg white.

[shaogo]

Definitely fold -- don't stir -- when one wants to incorporate air into anything. Cake batters, souffles, flavored whipped creams all rely on as much air getting into the mix as possible for a fluffy result.