Baking powder substitute: This is how the cake becomes a success

– With the help of baking powder, the cakes become airy and fluffy. In addition to baking powder, there are also many other ingredients with a similar effect.

  • Baking powder lets through baking soda better replace.
  • It also has a relaxing effect. mineral water, yeast and eggs.
  • If you use a liquid, you have to use it too. adjust the rest of the ingredients.

Every amateur chef knows this. You are in the process of baking a cake and when you look through the cabinets you notice something: there is no baking powder left. Now the cake can’t be more, can it? But! Because there are numerous alternatives to baking powder.

Baking powder substitute

If you don’t have baking powder at home or simply want to use other ingredients in your cakes, you can use the following alternatives:

Baking powder substitute: baking soda

Baking soda can easily be used in place of baking powder, since baking powder itself consists mostly of baking soda. You can simply replace a teaspoon of baking soda with 1/2 to 3/4 teaspoon of baking soda. However, baking soda works only in combination with an acid component. Depending on the type of recipe and preference, either is suitable for this lemon juice, quark, buttermilk, or fruit. If none of the ingredients are in the recipe, you can add a squeeze of lemon juice or a few drops of vinegar.

Danger: Those who use baking soda should use it sparingly, as large amounts can leave a bitter aftertaste.

Mineral water instead of baking soda

Sparkling mineral water is also a good alternative if you forgot the baking soda. In addition, you usually have mineral water at home and it has no flavor of its own. For a nice, airy batter, simply replace some of the liquid with sparkling water. Carbonic acid loosens the dough a little, but the effect cannot be compared with that of baking powder. At the same time, mineral water is only suitable for masses that need a lot of liquid anyway. Above all Waffles, pancakes or biscuits are popular cakes that can be made with mineral water.

Baking powder: Baking yeast as a substitute

Yeast, like baking powder, is an effective leavening agent. However, this alternative to baking powder can only be used to a limited extent, as it gives the bread or cake a special consistency and flavor of yeast dough. For sweet and savory breads or in place of sourdough, it’s hard to go wrong with baker’s yeast. However, baker’s yeast is not really suitable for battering. Baker’s yeast loosens the dough, but the consistency is more like a classic Bundt cake.

How to use baker’s yeast:

for 500 grams of flour Taking half a whole cube of yeast. However, the exact amount depends on the rising time and the type of dough. Fat doughs need more yeast. Home bakers can use both fresh yeast and dry yeast. The following applies to both: For one Yeast cubes are always taken from two packages of dry yeast.

Powdered Yeast: Eggs as a substitute

Above all, eggs make sponge cakes fluffy and airy. So you can loosen the dough with whipped egg white without leavening agent. The egg is particularly suitable as an alternative to conventional baking powder for battering. you only separate them for that eggs and beat the whites with half the sugar and a pinch of salt until stiff.

Advice: To check if the egg white is stiff enough, simply turn the container upside down. If everything stays firm, the whipped cream is the perfect consistency.

The remaining sugar is added to the egg yolk and also beaten.. The mixture should be beaten until double volume was hit and one light cream surge This works best at room temperature. In the last step you mix it egg yolk with the rest of the ingredients and carefully add the beaten egg whites. This tip works for batter that several eggs are supposed to end up in anyway.

Vegan alternative to eggs

Suitable for vegans as an alternative to whipped egg whites aquafaba. This is a liquid that results from cooking beans or chickpeas. You can easily make aquafaba yourself.

You need:

– 100 ml of chickpea water (after boiling or from the can)
– 1 pinch of salt
– ½ teaspoon of locust bean gum

All ingredients will be mixed and beaten with a whisk or hand mixer. The foam can now be used in the same way as egg whites. It is important that only boiled or canned water Chickpeas are used. This is because the soaking water from dried chickpeas contains large amounts of phytic acid, which can be detrimental to your health.

Rum as a substitute for baking powder

High proof alcohol such as brandy, rum or cognac can be used as an alternative to conventional leavening agents. Some of the alcohol content will dissipate during cooking. However, if the children eat some of the cakes, it is better to use a different method.

As a replacement for a teaspoon of baking powder you need approx. two tablespoons of rum.

How does baking powder really work?

Baking powder is mainly made up of baking soda. For this purpose, the leavening agent consists of a acidulant What release agents, which release carbon dioxide in combination with moisture and heat. When baking, the little COtwo-Bubbles for the dough to rise and thus increase the volume.

What types of dough is baking powder suitable for?

Sodium bicarbonate is very versatile. Plus, it’s relatively tasteless if you stick to the amount specified in the recipe. and you have to Unlike yeast, don’t let dough rise before baking. for bread dough it’s baking powder though less suitable, since it does not leave the dough very elastic. Yeast is the best option here.

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