"Xanadu" <.> wrote in message ...
> Thanks for the info.
>
> Is there a general rule about using baking powder.
>
> I'm just making oat cake, quite thick.
>
> I've been using baking soda, which I think has a rather bitter taste, not
> sure if its that or not enough sugar.
>
> What's double acting baking powder, and why use it.
>

The general rule is to use what the recipe specifies: Baking POWDER or
Baking SODA. They are NOT interchangeable. Baking POWDER has a balance of
acid and base and will produce CO2 without regard to the rest of the
ingredients. Baking SODA requires an acidic ingredient or nothing happens.

Double acting baking powder is a combination of two acid salts and baking
soda. The first acid is soluble at room temperature and reacts with the
baking soda immediately to produce CO2. The second salt only becomes
soluble at an elevated temperature (in the oven) producing a second reaction
and more gas. Double acting baking powder assures that the CO2 production
is not exhausted before it is needed. This is especially true if you park
the item outside the oven for an extended time (like when you forget to pre
heat the oven) before baking.

Be sure to observe the expiration date on the baking powder as it will
eventually become inactive. Replace as needed. Baking powder is far less
expensive than the cost of one ruined cake.