IngredientsBakingEasy to get wrong
Backpulverbaking powder
A ready made raising agent: bicarbonate, an acid partner and a little starch, already in the right proportion.
It lifts as soon as the batter is mixed and again in the oven heat. That is why a German batter goes straight into the oven instead of sitting on the counter.
Nicht Natronnot bicarbonate
Baking powder carries its own acid, bicarbonate of soda does not. The two are not interchangeable, however alike they look.
Put bicarbonate where baking powder belongs and the batter has no acid partner: the cake stays flat and tastes soapy. The other way round, the second lift in the oven is missing.
In Mexikoin Mexico
Polvo para hornear, in every supermarket. One German sachet is roughly two level teaspoons.
The Mexican product is usually double acting and dosed stronger. Measure by the teaspoon and, in doubt, use a shade less than the recipe says.
Vorsichtcareful
Too much tastes soapy and leaves a bitter edge in the aftertaste. It does not buy you extra rise.
The powder pulls moisture. In coastal air keep the tin shut tight or it starts working inside the packet.