Baking powder
Baking powder is a raising agent consisting mainly of two parts cream of tartar to one part bicarbonate of soda. The acid and alkaline combination, when moistened and heated, gives off carbon dioxide, which aerates and lightens a mixture during baking.
Baking powder is the raising agent added to plain flour to make self-raising flour.
Storage: Once opened, baking powder has a shelf life of up to six months, so always check the use-by-date before buying. Baking powder begins to lose its ability to leaven (rise) baked goods when it absorbs moisture, so store it in an airtight container in a cool dry place.
To check that it’s still active: Stir about ½ teaspoon of the baking powder into ¼ cup of tap-hot water. Active baking powder will cause the water to bubble.
Click here for this divine moist orange cape recipe (below)
Cream of tartar
Cream of tartar is an acid and a relative of tartaric acid. It’s the acid component in baking powder, working alongside bicarbonate of soda – an alkaline – to make a raising agent.
Cream of tartar stabilises egg whites while they’re being beaten, making them stronger. This is particularly important in cakes such as angel food cakes, where the egg whites determine the whole structure of the cake. It’s also used in confectionery-making to help stop crystallisation.
To make these delicious poppy-seed and orange cupcake recipes, click here.
Baking soda/bicarbonate of soda
‘Baking soda’ is the American term for bicarbonate of soda, also known as bi-carb soda or carb soda. It’s an alkaline, and along with cream of tartar (an acid), it’s a component in baking powder.
Can I leave the bi-carb soda out of a recipe?
Soda makes the cake more spongy in texture and its colour more golden, and in some cases it forms part of the raising agent. It’s best to use it when it’s specified in a recipe. A small amount is fine, but a large amount will make a cake taste like soap. Usually 1 teaspoon of soda in a family-sized cake is the maximum amount used. Measure it carefully, level off the spoon properly, and make sure it’s sifted well as it does clump.
Use it in our hummingbird cake recipe, available here.
How to make self-raising flour
The following proportions are equal to 1 cup of self-raising flour:
1 cup plain flour + 2 teaspoons baking powder, or
1 cup plain flour + 1 teaspoon cream of tartar + ½ teaspoon bicarbonate of soda.
