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Roland Winbeckler's French Vanilla Sour Cream Cake...HELP - Page 2

post #16 of 20
Double acting baking powder is a mixture of baking soda and some acid that dissolves slowly. The acid ingredients in the batter cause the "first" rising action as soon as liquid is added. The heat of the oven releases the acid from the powder and causes the "second" action.

Legal acids in North America are potassium acid tartrate (cream of tartar) and acid calcium phosphate. I don't know what is permitted elsewhere, but please do NOT use a baking powder with aluminum phosphate--it's not good for your health.

You can mix your own baking powder from one volume of soda (sodium bicarbonate) and two volumes of cream of tartar and one volume of corn starch. This should be sifted together, and then stored in a tightly closed glass jar.
post #17 of 20
Double-acting baking powder has two activations. First when the liquid hits it and again when it heats up. This way you can let your batter stand for a while before baking. Single-acting baking powder only has the initial activation so you must bake your batter off immediately after baking. Most baking powder is double-acting nowadays.
post #18 of 20
Thank you so much for your replies.

Not to sound dumb, but is what is sold in stores "double acting" ?
post #19 of 20
Most of it is... it should say it on the container. I have a can of Rumford and itis double-acting.
post #20 of 20
Thanks! I am not at home but will check my container. ;0
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