A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of soda and tartaric acid (with a dried starch or flour to absorb any moisture during storage). When these chemicals become moist and warm they react and give off carbon dioxide, which causes foods to rise.
Beef stew with dumplings
Beef stew with fluffy dumplings
Beef stew with dumplings
Mediterranean bean stew with potato griddle cakes
Sweet potato gumbo with cornbread muffins
Flaounes
Socca pancakes with roasted peppers and avocado
Carrot and coriander falafel
Rye crispbread
Mexican sweetcorn pancakes, poached eggs and salsa
Corned beef hash with poached eggs
Fluffy American pancakes
Canadian buttermilk pancakes with maple syrup
Naan bread with squash and tahini dip
Spiced orange cake with Christmas pudding ice cream
Celebration chocolate cake
Raspberry, peach and almond tart
Lemon drizzle traybake
Lemon and thyme cake
German apple cake
Bicarbonate of soda has a limited shelf life so check the sell-by date when using it; otherwise your cakes might literally be a flop!
You can make your own baking powder by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe’s balance.
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