Oh no - added baking soda instead of baking powder. What now?

I added 1 tsp of baking soda instead of baking powder into the dry ingredients for Claudia Roden's orange almond cake. Oops. I stirred it in so I can't unstir it. Should I add some baking powder too - perhaps 1/2 tsp? Or some lemon juice? The recipe has 2 boiled pulverized oranges in it so it is acidic. Thanks for any advice.

  • Posted by: Inko
  • May 30, 2019
  • 565 views
  • 4 Comments

4 Comments

Smaug May 31, 2019
You only need enough acidity from the oranges to offset 1/3 of the baking soda to equal the leavening of the original cake- I think you'll have more than enough without adding anything.
 
Inko May 31, 2019
Thank you
 
Nancy May 31, 2019
if you have cream of tartar in your spice drawer, please add some of that. see article for more info.
https://www.google.com/search?q=make+your+own+baking+powder&oq=make+your+own+baking+powder&aqs=chrome..69i57j0l5.5025j0j7&sourceid=chrome&ie=UTF-8
if not, yes add some baking powder.
 
Inko May 31, 2019
I do have cream of tartar! And I did not know this before. I waited until this morning to put the cake together in case there were answers. Thank you.
 
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