Baking Powder

May 13th, 2020

To bake cakes, cupcakes and biscuits without a baking mix, you need baking powder. Baking powder is the ideal raising agent for airy cakes, pies and biscuits. It has a double action, first baking powder produces bubbles in the batter and then also in the oven. This ensures that your baking creations are almost impossible to fail!

In this blog, you will find more information on the most frequently asked questions about baking powder and you will read more about the difference between baking powder and baking soda.

What is baking powder?

If you like to bake without cake mix and like to work with flour, you need baking powder. Baking powder is a white powder that makes dough rise. Baking powder often consists of an acid such as tartaric acid or citric acid and a sodium bicarbonate as baking soda. It is an ideal raising agent for biscuits and cakes. Baking powder will ensure that all your baking creations get a nice volume. 

At deleukstetaartenshop.nl you will find FunCakes baking powder that contains the right combination of tartaric acid and baking salt. Use it in your recipe and make sure your biscuits and cakes will rise beautifully!

Did you know that, you can make your own self-rising baking flour by mixing 2 tablespoons of baking powder about 8 grams with 250 grams of flour and a little bit of salt? Very easy!

Can you replace baking powder with baking soda?

You can substitute baking powder with baking soda. Only the proportions will be different. For every teaspoon of baking powder, you need to use 1/3 teaspoon of baking soda. Don't forget to add an acid, for example vinegar or lemon juice!

 

 

 

We see a lot of questions about the difference of Baking powder and Baking soda, you can substitute them with each other. But what is the effect and difference between the two?

The difference between baking powder and baking soda

In many recipes, you need baking powder to make your dough rise. Nowadays, you also see many recipes using baking soda. Baking soda and baking powder are both white powders used in baking, but have different chemical compositions and uses. To avoid confusion, we will explain the differences.

Baking soda is a sodium bicarbonate, a salt compound that produces carbon dioxide when mixed with an acid. Baking soda therefore only works when an acid is used, for example vinegar, citric acid, lemon juice or lemon zest. Baking soda is therefore often used in recipes that already contain acidic ingredients.

Baking powder is already naturally acidic, which means the batter will rise well! Therefore, baking powder is often used for recipes that do not contain an acidic ingredient.

How long can you store baking powder and baking soda?

Baking powder and baking soda have a shelf life of six months to a year. It is very important that you keep them in a cool and dry place.

To test the shelf life of baking powder, you can put half a teaspoon in a bowl and pour boiling water into it. Does it start bubbling immediately? Then you can still use it! If this does not happen, you can no longer use it. You can test it the same way with baking soda, only add an acid, for example a dash of vinegar or lemon juice.

Check out our delicious Gingerbread filled with almond paste recipe and get inspired!