This method is more challenging than the normal mixing method as you will be folding in the egg whites. If you overmix it, the egg whites will deflate and your efforts will be wasted. While it is a common fear of anyone who just started trying this method, fear not! You can refer to the video I have done up for the correct method of folding.
Furthermore, I have also ensured and tried myself that should you deflate all the egg whites, it still tastes really good, similar to the tea version I have of the butter cake!
We use the egg separation method to incorporate more air and fluffiness into the cake, and it will certainly be slightly less dense.
I will stop the explanation here as I believe the video will help! Nonetheless, I welcome you feel to ask me if you have any doubts.
Finally, I shall now proceed on to the butter cake (egg separation method)’s recipe!