What technique is used to incorporate air into batter for cakes?

Whisking is a technique specifically designed to incorporate air into mixtures, particularly batters for cakes. When you whisk, you create small air bubbles in the mixture, which helps leaven the batter and contributes to a lighter, fluffier texture once baked. This airy structure is crucial for cakes, as it allows them to rise and achieve the desired soft and tender crumb.

Folding is a gentle technique used to combine light ingredients, such as whipped cream or egg whites, into denser mixtures without deflating the air that has been incorporated. While effective in retaining air, its primary purpose is not to incorporate air itself. Kneading is typically associated with bread doughs, where it develops gluten and contributes to the elasticity and structure but does not focus on incorporating air for cakes. Blending combines ingredients but does not effectively aerate the batter as whisking does.