BAKING POWDER and CARB SODA (Baking Soda and Bicarbonate of Soda)

Baking powder is actually a compound of cream of tartar and bicarbonate of soda and is added to cake and biscuit recipes to make the result lighter textured. American recipes often call for double acting baking powder which releases carbon dioxide both in the mixing and baking stages.

Both substances contain a sizeable amount of sodium (baking powder has 340mg per teaspoon, carb soda has 810mg per teaspoon) so people on low-sodium diets should look for salt-free baking powder or should use an alternative.

Other ways to raise cakes and breads:

• yeast can raise teabreads unless the mixture is very sweet or fatty. Use about l tablespoon of dry yeast to every 3 cups of flour or dry ingredients, and allow time to rise before putting the mixture in the oven
• stiffly beaten egg whites or yolks may be gently folded into light sponge mixtures