March 7, 2010 - 4:03pm
Change Baking Powder or Not?
I have been using this cake recipe for some time now and we like it a lot
0.5 CUP FLOUR
2.5 CUPS SEMOLINA
1 CUP GROUND & ROASTED ALMONDS
3/4 CUP RAISINS
2 TSP BAKING POWDER
2 TSP CINNAMON
1/4 TSP SALT
2 TBSP MARGARINE
1/2 CUP CORN OIL (+ MORE IF NEEDED)
1 CUP SUGAR
3 EGGS
JUICE FROM 1 LARGE ORANGE
GRATED PEEL FROM 1 ORANGE
JUICE FROM 1/2 LEMON
Syrup
2.5 CUPS WATER (LESS IS NOT ENOUGH, MORE IS TOO MUCH)
1.5 CUPS SUGAR
1 CUP HONEY
JUICE OF 1/2 LEMON
JUICE OF 1/2 ORANGE
However I only added the orange and lemon juice lately and although the results have not changed except that the taste has improved, I wonder if I should substitute the baking powder for baking soda.
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you'd then need to account for the missing acids that are in baking powder. Which means you'd usually want to also add cream of tartar or some other acidifier in a standard recipe. In THIS case, however, your added OJ and lemon juice would likely be adequate for the job. Keep in mind, though, that baking powder is usually "double acting" and some of it's rise happens later during baking, not only immediately which the OJ would do to the baking soda.
Here's an article that discusses the difference between the two:
http://kitchensavvy.typepad.com/journal/2005/01/baking_soda_vs_.html
Very informative, much appreciate your time
Assuming you're using a double acting baking powder I don't see any reason to make the change. I might, however, add 1/2 tsp of baking soda (along with the baking powder) to gain a bit more advantage from the acidic ingredients early in the bake. Just don't let the batter rest; get it into the pan and into the oven as soon as it's mixed.
This sounds good and I will try it, thanks