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.
Spiced beef empanadas
Corn dogs
Cornish pasty
Courgette fritters with bloody Mary tomatoes
Fluffy American pancakes
Mexican sweetcorn pancakes, poached eggs and salsa
Sfenz (Libyan Hanukkah doughnuts)
A classic sponge cake (with passion fruit filling)
Blueberry muffins
Halloween cupcakes
Blueberry and lemon traybake
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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