Aksoy Double Acting Baking Powder All-Purpose Leavening Agent for Cooking and Baked Goods, Desserts, Breads, & Cake, Vegan, Airtight Bulk Container
š Aksoy Baking Powder / Baking Soda | All-Purpose Leavening Agent For Cooking and Baked Goods | Vegan | Airtight Bulk Container
Introducing Aksoy Baking Powder, the key ingredient for perfect baking results. Whether you're a professional baker or a home cooking enthusiast, this essential kitchen staple from Aksoy is a must-have.
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Aksoy Baking Powder guarantees light and fluffy baked goods. It helps your cakes, muffins, cookies, and more rise to perfection, giving them a soft and airy texture. No more dense and flat treats - with Aksoy Baking Powder, your creations will be irresistibly light and tender.
- Top quality, silky smooth baking powder: Premium baking powder creates better-tasting baked goods. Our pure mix of sodium carbonate and bicarbonate offers a powdery texture and neutral flavour so you can enjoy the best baking results in all yourĀ favourite recipes!
- Superb leavening agent for the perfect rise: Our baking powder works through a natural acid-base reaction, causing thousands of micro bubbles in the batter mixture to expand and rise. Enjoy delicious baked goods with outstanding consistency.
- OurĀ gluten-free,Ā plant-basedĀ baking powder is ideal for vegan or vegetarian bakers alike. When used in small quantities, it also qualifies as a flavourful ingredient. This versatile baking powder works in a variety of diets.
- Bulk airtight containerĀ so you can get cooking right away. Satisfy the whole family with cakes, breads and more. Bake flavourful food your guests are sure to love.
- Premium double acting baking soda
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What Is Baking Powder?
Baking powder is a leavening agent that is frequently used in baking.
It is composed of sodium bicarbonate, which is known in chemistry as a base, paired with an acid, such as cream of tartar. It may also contain a filler like cornstarch.
When combined with water, the acid reacts with the sodium bicarbonate in an acid-base reaction and releases carbon dioxide gas.
This leads to the formation of bubbles, causing the mixture to expand, which adds volume to cakes, breads and baked goods
Baking powder is often confused with baking soda, which consists only of sodium bicarbonate and is missing the acid component. Therefore, it must be combined with an acid to have the same leavening effect as baking powder.
 |  |  |  |  |  | |
|---|---|---|---|---|---|---|
| Baking Powder | Baking Soda | Corn Starch | Corn Flour | Chickpeas Flour | Coconut Oil | |
| Weigth | 1.5KG | 1.8KG | 1KG | 1.25KG | 1.150kg | 330ml |
How to Make Victoria Sponge Cake?
Ingredients
- 4 Free-Range Eggs
- 225g/8oz Caster Sugar
- 225g/8oz Self-Raising Flour
- 2 tsp Aksoy Baking Powder
- 225g/8oz Butter
- Strawberry/Raspberry Jam
- Whipped Double Cream
Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Preheat the oven to 180C. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
Break the eggs into a large mixing bowl, then add the sugar, flour,Ā baking powderĀ and butter. Mix together until well combined with a mixer.
Divide the mixture evenly between the tins
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when theyāre golden-brown and coming away from the edge of the tins. Press them gently to check ā they should be springy to the touch.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Sprinkle over the caster sugar.