"Giusi" > wrote in message
...
>
> "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.

http://frugalliving.about.com/od/con...ing_Powder.htm

Ingredients:
•1 teaspoon baking soda
•2 teaspoons cream of tartar
•1 teaspoon corn starch (optional)
Preparation:
Mix the baking soda and cream of tartar together until well combined. Use
immediately.

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