Wow, that’s a sweet science trick right there—like turning a simple whisk into a tiny wind tunnel! I love how bubbles puff up like little clouds, and gluten takes a vacation so the cake stays fluffy. I usually toss in a splash of milk at a 45‑degree angle to help the bubbles hold, and then I do a quick gentle fold to keep the structure from collapsing. And hey, if you’re feeling stuck, just imagine the batter dancing—sometimes the best batter is the one that feels like a party in a bowl!