Are baking soda and baking powder interchangeable in baking: the exact proportions are given

Sponge cake is an extremely light, delicate, and porous type of pastry. In order to make it exactly like this, the dough needs to be leavened before baking. Usually, baking soda slaked with vinegar or another acid is used for this purpose, as well as ready-made baking powder that is added to the dough without any slaking.

But now you can find baking recipes that combine baking soda with baking powder. It seems that these are two interchangeable ingredients, so they should not be repeated during cooking. But in fact, each of them works differently. Food blogger Daria Ivanova explained on Instagram how exactly, as well as why you should sometimes add both baking soda and baking powder to your baking.

To begin with, you should understand that baking powder purchased in the store gives a reaction without any residue. And if the product you're preparing contains ingredients that can cause a strong acid reaction, they need additional baking soda. Baking powder will simply be powerless against them, so the process of slaking soda comes to the rescue. The ingredients that require additional baking soda are: dairy products, fruit and berry juices or purees, honey, chocolate, vinegar, citric acid, etc.

Are baking soda and baking powder interchangeable?

Baking soda and baking powder are indeed interchangeable ingredients. But only in cases where the product does not contain honey. This product requires the use of baking soda. In all other cases, 1 tsp of baking powder can be replaced with ½ tsp of baking soda. And 2 tsp of baking powder, respectively, is replaced with 1 tsp of baking soda. And don't forget that baking soda also needs additional acid to quench it.