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Table of Contents:
- Can I use baking soda instead of baking powder in cake?
- What can be a replacement for baking soda?
- Why is my Victoria sponge cake dense?
- What's the difference between Victoria sponge and birthday cake?
- Why is it called a Madeira cake?
- What's the difference between a Victoria sponge and a Victoria sandwich?
Can I use baking soda instead of baking powder in cake?
Because of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder. Add 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder.
What can be a replacement for baking soda?
Why is my Victoria sponge cake dense?
If the butter or spread is too soft, it becomes oily and the resulting cake heavy and dense. If the butter is too cold, it takes too long to incorporate into the sugar and eggs and can cause over-mixing, which in turn means a heavy cake.
What's the difference between Victoria sponge and birthday cake?
Both cakes have the same amount of butter, sugar and eggs. Some people start by weighing out their eggs and then weighing out exactly the same amount of butter and sugar. ... The Victoria sponge has the same amount of flour as butter, sugar and eggs.
Why is it called a Madeira cake?
Because the famous fortified Portuguese wine made in the Madeira Islands is also called Madeira. ... Having a slice with a glass of Madeiran wine became such common practice that everyone began to associate it with the wine and eventually named the cake after it.
What's the difference between a Victoria sponge and a Victoria sandwich?
Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small “sandwiches” and served in a similar manner. Also know as Victoria Sandwich and Victorian Cake. Victoria Sponge Cake is considered the quintessential English teatime treat.
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