Q: I'm making a cake and haven't got baking powder (the recipe says 1/2 tsp, what can I use instead & how much? Thanks
If you have cream of tartar and baking soda you can make your own:
2 tablespoons cream of tartar + 1 tablespoon baking soda (according to Edna Lewis' proportions)
1/4 teaspoon. baking soda + 5/8 teaspoon cream of tartar (according to Joy of Cooking's proportions)
To replace 1 teaspoon baking powder, I use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch. I prefer this mix because the latter ingredient keeps the mixture from clumping together, and I think it provides better lift.
No matter the exact ratio you choose, you'll get better results if you use an acidic wet ingredient in your batter or dough. The acid helps neutralize the alkaline nature of baking powder; without it, baked goods sometimes taste unpleasant. Buttermilk is an obvious choice (which can directly replace milk in a recipe), or you can add 1 T lemon juice per one cup of milk.
Please enter a valid email address.
Well played. You deserve a cookie.
According to Iceland's president, absolutely not
Do Pineapples Belong on Pizza?
Oh No! You Dropped Some Eggshell In
Shop the Piglet Tournament Cookbooks
7 Furniture Swaps that Transform
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)