“To blend” is to combine two or more ingredients well. You can blend by hand or with a mixer.

“To beat” is to mix rapidsly in order to make a mixture smooth and light. You can beat by handusing a rotary whisk, a fork or a wooden spoon in a circular motion, lifting and dropping the mixture as you work. You can use an electirc mixer fitted with a beater (for fat and sugar) or a balloon whisk (for eggs and sugar).

“To fold” is to incorporate a lighter aerater ingredient, such as beaten eggs, egg white or cream, into a stiffer, heavier mixture. What you to do is blend the ingredients without bursting the air bubbles. Folding beaten egg whites into a cake mixture is best done by hand with either a spatula or metal spoon. Always fold the light egg whites into the heavier mixture. Combine the ingredients by plunging the rubber spatula or metal spoon down through the centre to the bottom of the bowl; lift mixture and deposit on top.

Try a German Chocolate Cake Recipe here.

More Low Carb Recipes.