Oh no, no baking powder in the house, but the batter is already mixed? Don’t panic—you don’t have to rush out to go shopping right away. Here we have the best tips on how you can still bake a good cake in peace:
How can you replace baking powder?
Baking powder is, of course, included in most recipes—so we use it exclusively. Of course, there are many other things that make our baked goods rise and also do not impair the flavor.
Rum
Rum can also be used instead of baking powder. For 1 tsp baking powder, simply use 2 tbsp rum.
Cognac
Just like rum, cognac can also help out. 2 tbsp cognac are equivalent to 1 tsp baking powder.
Cream of tartar baking powder
Unlike the chemical product baking powder, cream of tartar baking powder is a natural preparation. It is obtained during wine production, as it settles at the bottom of wine barrels. Its effect is the same as baking powder.
Baker’s ammonia
This leavening agent was originally actually made from horn substances from deer. It also served as smelling salts in perfumed form. Today, the spice often used at Christmas is obtained from ammonium chloride, calcium carbonate, and charcoal. Like baking powder, it has a leavening effect and serves its purpose in this respect.
Carbonated mineral water
When the mineral water comes into contact with the baking ingredients, the carbon dioxide is released and a spontaneous fermentation process is set in motion. The flour is then bound, and the dough rises during baking. Perfect when you run out of baking powder and children want to snack.
Buttermilk
Buttermilk is not only delicious; it is also excellent for preparing cakes and the like. In supermarkets, we find a wide selection of buttermilk. We can freely choose not only the lactic acid content, but also the flavor. This means you can not only refine the flavor of the cake, but also influence how the dough rises.
Read also:Â Homemade vanilla sugar
 Photo by Janine, meinhaushalt.at
Thank you! Exactly the tips I needed! Happy baking!