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Glossary of food terms: B
Baking powder
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 food to rise.
It has a limited shelf life so check the sell-by date when using it; otherwise your cakes might literally be a flop! Make your own baking powder by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully because too much or too little can upset a recipe's balance.
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