BrandNewCake Baking Soda 100 g
Baking soda (also known as sodium bicarbonate) from the Brand New Cake brand. Baking soda acts as a leavening agent when baking cakes, biscuits and bread. When combined with an acid ingredient, it releases carbon dioxide that helps create a deliciously light texture. Acidic ingredients such as cocoa, yogurt, buttermilk, cream of tartar and lemon juice trigger this reaction.
You can substitute baking soda for baking powder when your recipe contains enough acid ingredients, since most baking powders blend baking soda with tartaric acid.
Baking soda for light and fluffy baked goods.
In the United States, bakers have long relied on baking soda to produce exceptionally light and airy cakes, while traditional Dutch cakes tend to be richer and denser, such as our beloved boeren cake. In English-speaking countries, the goal is often a high, tender crumb. In many American and British recipes, you’ll see it listed as “baking soda.”
We now carry baking soda, though it can still be tricky to find in many supermarkets. For it to work effectively, every recipe using baking soda must include an acid ingredient. In this Devil’s Food Cake, buttermilk provides the acid; in other formulas, lemon juice or cream of tartar serve the same purpose. Try baking soda in your next cake and experience how the resulting lift and tenderness create an irresistible, airy crumb.
Devil's Food Cake with baking soda
Ingredients for the cake:
- 225 g butter
- 100 g dark chocolate
- 250 g self-raising flour
- 1 teaspoon baking soda
- 400 g dark cane sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 125 ml buttermilk
For the icing:
- 300 g caster sugar
- 2 egg whites
- 1 tablespoon lemon juice
- 3 tbsp orange juice
- Finely chopped candied orange peel for garnish.
Method
1. Preheat your oven to 190°C.
Lightly grease two shallow round baking tins (20 cm) with butter and line the bases with baking paper.
3. Gently melt the chocolate and sift together the flour and baking soda.
4. Cream the butter and sugar in a large bowl until light and fluffy, then stir in the vanilla and add the eggs one at a time.
If the mixture begins to curdle, fold in a small amount of the reserved flour to stabilise it.
Gently fold in the melted chocolate until evenly distributed, then incorporate the remaining flour. Finally, pour in the buttermilk and 225 ml of boiling water.
Divide the batter between the prepared pans and bake for 30 minutes.
8. Once baked, transfer the cakes to a wire rack and allow them to cool completely.
9. Combine all the icing ingredients in a heatproof bowl set over a saucepan of gently simmering water (bain-marie).
10. Beat with a hand mixer until thick and fluffy, then remove from the heat and continue beating until cooled.
11. Stack the cooled cakes, spreading a layer of icing between them, then coat the sides and top with the remaining icing and garnish with candied orange peel.
Specifications
- Contents: 100 g
- The jar is topped with a handy screw cap for easy dispensing and storage.
