From the cookbook 'The New Zealand Food Allergy Cookbook', by Ros Campbell and Jill Macfarlane for Allergy New Zealand. Published by Hodder Moa, Auckland, 2007.
1 part baking soda
2 parts cream of tartar
1 part potato four, arrowroot or similar starch to prevent clumping.
I have just read that to make your baked goods rise better you need to mix the baking powder mix with water or other liquid in the recipe before adding it to the other ingredients. Perhaps if I had done that my sponge would have been better. Perhaps.
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