Baking powder is essential when baking many cake recipes to help with the rise of the bake. Baking powder is used to increase the volume of the sponge and lighten the texture. It works by releasing carbon dioxide gas into a batter through an acid–base reaction, bubbling away in the wet mixture to expand and leavening the mixture.
If it's in the recipe, don't leave it out; these are the rules of engagement!
ALWAYS USE FRESH BAKING POWDER
CHECK THE EXPIRATION DATE
REPLACE IT REGULARLY IF YOU'RE IN A HUMID ENVIRONMENT OR NOT BAKING REGULARLY
Both baking powder and baking soda are highly hygroscopic (readily absorb water) and are best measured rather than weighed, because the weight will vary.
While we're discussing white 'condiment' ingredients, there's another ingredient you should know about: Salt. Check out my blog on how to bake with salt and why it's important to use.
Catch you next time,
For Goodness Cake
P.S. I hear baking powder can be a great exfoliator for your skin. Who knew?!
Welcome to the For Goodness Cake blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!