Learn your grandmothers' secret for fluffy cakes without baking powder
Have you ever wondered how grandmothers managed to make such fluffy, soft cakes before there was baking powder? If you think it's impossible to get that cake that rises and stays aerated without resorting to the famous "baking powder", get ready to discover the secret kept for generations!
In this article, we'll reveal our grandmothers' trick for fluffy cakes without baking powder. Spoiler: it's simpler than you think and will revolutionize your kitchen!
Baking powder wasn't that popular...
Before there was baking powder (the kind we use today), grandmothers had to improvise. They didn't have the magic powder that makes the cake rise instantly. But they still managed to make incredibly soft and aerated cakes. How was this possible?
The answer lies in homemade techniques and natural ingredients that simulated the effect of baking powder, guaranteeing the fluffiness of the cakes without the need for additives.
The secret revealed: Snow white and the incorporated air
The great secret of grandmothers is to beat the egg whites until stiff and gently incorporate them into the batter. This process, as well as being simple, is extremely effective in giving lightness and volume to the cake.
Step by step of the trick:
- Separate the egg whites from the yolks. The egg whites need to be clean, without any traces of yolk.
- Beat the egg whites until stiff peaks form (the point at which you turn the bowl and the whites don't fall out).
- Prepare the cake batter as normal, mixing the egg yolks with the sugar, butter and other ingredients.
- Gently incorporate the egg whites into the batter, using gentle movements from bottom to top. This ensures that the air incorporated into the egg whites is not lost.
- Bake immediately, so as not to lose its lightness.
This method works like "natural baking powder", creating incredibly fluffy cakes, even without baking powder or baking soda.
Extra tip: Use acid to potentiate
Some grandmothers also added an acidic ingredient to the dough, such as lemon juice or vinegar, which reacts slightly with the baking soda (when used) or even with the protein in the egg white, helping to give the cake even more volume. It's a homemade way of imitating baking powder.
Other ancient techniques
In addition to whipped egg whites, other tricks used by grandmothers include:
- Beat the butter very well with the sugar until it forms a fluffy, whitish cream. This also helps to incorporate air into the dough.
- Always mix the ingredients in gentle, circular movements to prevent air from escaping.
Why does it work?
Baking powder releases carbon dioxide (CO₂), which forms bubbles in the batter, making the cake fluffy. When we beat the egg whites, we also incorporate air into the batter- this air, when heated in the oven, expands and creates bubbles, giving the same light effect.
In other words: the grandmothers' secret is to use physics (incorporated air) to replace chemistry (baking powder).
Now you know your grandmothers' secret to fluffy cakes
If you want to try out your grandmothers' technique and surprise your family with a super fluffy cake (and one full of history!), forget the baking powder and use egg whites instead. It's a simple, economical method that will bring back the flavor of old-fashioned homemade recipes!
Now that you know your grandmothers' secret to fluffy cakes, how about getting your hands dirty and giving it a try?
Mirella Mendonça