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magazine 2008 03 homemade baking powder
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Victoria sponge cake’s simple filling of whipped cream, jam, and fruit makes it the perfect dessert for a celebration.
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The following carrot cake perfectly illustrates the evolution of baking techniques over the last hundred years. Prior to 1850 in Europe, the leavening of baked goods depended on yeast or sour milk and baking soda. Cream of tartar was another possibility but was imported from Italy. With the invention of baking powder or monocalcium phosphate in the United States in 1869, immigrant Eastern European women quickly learned new ways to make cakes. Prior to the advent of baking powder, this particular cake was probably denser than it is today. The eggs may have been separated and the whites beaten stiff, with cream of tartar added, to make the cake rise a bit higher. The cream cheese frosting is certainly a twentieth-century addition.
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These rich, flaky biscuits are best eaten warm from the oven. As with all biscuits, it’s important not to overwork the dough while you are patting it out.
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This foolproof cake is perfect for beginning bakers.
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Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.
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Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes, plus a stack of pancakes.
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Not too rich but ridiculously moist, this cake decadent without being overly sweet. It’s almost impossible to mess up and so easy to make.
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This easy yellow cake recipe yields a cake that’s remarkably fluffy and moist.
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Light-gold and crusty outside, moist and fine-textured inside.
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Using meringue powder (or powdered egg whites), instead of raw egg whites, eliminates food-safety concerns. Look for the powder at baking-supply stores and many supermarkets. Royal icing hardens quickly, so if not using immediately, transfer to an airtight container and store in the refrigerator, up to one week; before using, stir with a flexible spatula until smooth.
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Keep it around for bouncier bread, creamier ice cream, and more.
Shilpa Uskokovic
Cooking
Keep messing up your baked goods? This article is for you.
Claire Saffitz
Lifestyle
Baking with protein powder is weirdly popular right now, but will it ever be as good as the real thing?
Alex Beggs
techniques
Bon Appétit Test Kitchen
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These prismatic powders from Bar Tartine are great for DIY obsessives
Amiel Stanek
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The recipe so simple, even notorious non-bakers will have wild success. (Promise!)
Alex Delany
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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We show you how to use the bulk bins to make delicious, healthy pancakes!
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Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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Pastry chef Caroline Schiff joins Bon Appétit to make her perfect chocolate cake: an ultra-moist, four-layer showstopper with silky chocolate Swiss meringue buttercream and a glossy chocolate sauce soak. From using oil and sour cream for a soft, tender crumb to balancing dark and milk chocolate with flaky sea salt, Caroline shares her best baking tricks for creating a rich yet surprisingly light chocolate cake from scratch.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/