"sf" > ha scritto nel messaggio
...
> On Fri, 8 Apr 2011 08:02:36 +0200, "Giusi" > wrote:

> packets. Oh, have you bought cream of tartar lately? That is>
> *expensive*! $4-$.50 for a tiny little container by Shilling, of all>
> places.
>>
>> Cakes rely more on beaten egg than baking powder, although many recipes
>> do
>> have a little in them.
>>
> Does baking powder makes cakes less dense than cakes made with all
> eggs for leavening?

Yes, lighter and less moist IMO.
Cream of Tartar is not sold here. It is made from the scrapings of Italian
wine barrels and that is shipped to the USA where they produce cream of
tartar, but they don't ship it back here. Why? I don't know. Certainly
baking powder here must have it? Or maybe there's another form of acid they
use.