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Thread: What Happens If I Use Old Baking Powder??

  1. #1
    Join Date
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    Weirsdale,Florida
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    Question What Happens If I Use Old Baking Powder??

    The pound cake doesn't call for it, but what will happen? ( I told you guys I am not a baker!! ) Will it just not rise properly???

    ( I knew I should have brought all my spices and baking condiments here! )

    ( and my baking stuff too!) Thank God I have mixer and my electric knife!!

  2. #2
    Join Date
    Jun 2006
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    Default

    I found a neat page!

    Testing Your Baking Powder:

    First stir the contents of the can to see if there are any lumps. Lumps are an indication that the baking powder has picked up moisture, and has started a reaction in the can.

    Check the code dates on the bottom of the can to make sure it is still in code. Baking powder has a usual useful life of 24 months from the date of manufacture.

    Stir 1 teaspoon baking powder into 1/3 cup of hot water. If it bubbles gently, it is fine to use.

    If you have a can of baking powder that has been sitting in your cupboard for a year or more - toss it out!

    Make Your Own Baking Powder:

    If you have run out of baking powder you may be able to make a substitution by using the following:

    For one teaspoon baking powder = mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.


    http://whatscookingamerica.net/Q-A/BakingPowder.htm

  3. #3
    Join Date
    Jun 2006
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    339

    Default Re: BAKING POWDER

    If your BP is old it may not give you the results you expect. In other words your baked goods may not "RISE" to the occassion LOL

    In most pound cake recipe you do not need the BP because the air whipped into the eggs/batter will make it rise.

    Question: If your poundcake recipe does not call for BP, why do you want to add it?


  4. #4
    Join Date
    Sep 2006
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    Quote Originally Posted by Buckwheat2
    If your BP is old it may not give you the results you expect. In other words your baked goods may not "RISE" to the occassion LOL

    In most pound cake recipe you do not need the BP because the air whipped into the eggs/batter will make it rise.

    Question: If your poundcake recipe does not call for BP, why do you want to add it?

    My recipe does not call for it and I don't plan on using it. I wanted some type of biscuit/muffin/cake to go with my strawberries and most everything else called for baking powder and I didn't think there was any here, and found some that looks old. Just wanted to know for GP. Thanks

    Wishingstar: Thanks a lot for that info, what a great help it will be for the future, I am going to bookmark that site!

  5. #5

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    Funny you should mention pound cake. My husband has been asking for one. My grandmother's was always very moist and yummy. Does anyone have a real good recipe for pound cake?
    Sorry if I hijacked this post.
    Life is a grindstone. Whether it grinds us down or polishes us up depends on us.

  6. #6
    Join Date
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    Quote Originally Posted by letseatcake
    Funny you should mention pound cake. My husband has been asking for one. My grandmother's was always very moist and yummy. Does anyone have a real good recipe for pound cake?
    Sorry if I hijacked this post.
    This is the one I am making and I've made it before and it was very good and easy:

    ~~~~~~~~~~~~~~~Sour Cream Pound Cake~~~~~~~~~~~~~~~~
    ~~~~~~~~~~~~~( From the Talk About Good Cookbook)

    2 sticks butter
    3 cups sugar
    6 eggs, separated
    1/4 tsp. baking soda
    3 cups sifted flour
    1/2 pint sour cream
    1 tsp vanilla

    Directions:
    ~~~~~~Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Add sour cream, alternating with flour/baking soda mixture, to butter mixture. Add vanilla.
    Beat egg whites until stiff. Fold into batter. Bake in tube pan for 1 & 1/2 hours at 325 degrees. Let stand 15 minutes before removing from pan.

    P.S. That web site Wishingstar posted is fantastic! Check out the strawberry no bake cake !

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