Most double-acting baking powders use cream of tartar as the acid. It’s a wine-making byproduct. So technically, every time you bake a cake, you’re using a tiny bit of wine magic. Fancy, right?
What Is Baking Powder And How Does It Work
Some brands use sodium aluminum sulfate. Yes, aluminum. Don’t freak out. It’s safe, but some people say they can taste a metallic hint. If you’re a purist, look for “aluminum-free” on the label. Your cake will taste cleaner.
I switched to aluminum-free years ago. My cakes don’t have a weird aftertaste, and I feel vaguely superior. You will too.
The Great Substitution Game
What if you’re out of baking powder? Don’t panic. Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar. That’s exactly one teaspoon of homemade double-acting powder. You’re a chemist now.
If you don’t have cream of tartar either? Use buttermilk or yogurt with the soda. But honestly? Just go buy a fresh can of baking powder. It’s two dollars. Save yourself the headache.
Some battles aren’t worth fighting.
