One recipe, one amount of batter, one baking dish size and one baking time, but if you use the right technique, the difference between the height of your cakes will be fundamental. And now I'm not talking about the mixer, but about the technique of introducing the egg whites into the dough or folding. The use of this technique is critical for making airy desserts such as, for example, sponges, mousses, soufflés. This technique allows you to keep as much air from the whipped egg whites as possible: you need to put a lighter mixture into a heavier one, folding it in a certain way. To do this, take a large wide bowl, put a heavy mixture into it, put ¼ egg whites on top and stir intensively, but gently, with a silicone spatula. Some of the air will "escape", but the mixture will become thinner and lighter, which will help you fold in the remaining whites. Then add the remaining whites, use a spatula to “cut” the mixture vertically in half and fold the left half of the mixture from the bottom up to the centre of the bowl. At the same moment, rotate the bowl counter clockwise with your other hand if you are right-handed. Again “cut” the batter in half and repeat the movement, carefully folding in the next portion of the mixture. Repeat until the mixture is even. Be careful and take your time trying to preserve the amount of whipped air as much as possible.