Homemade Baking Powder-2
Whipped Egg Whites
If you don’t have either Baking Powder or baking soda, consider switching gears and relying on another type of leavener altogether: whipped egg whites. Instead of sparking a chemical reaction to produce carbon dioxide, whipped egg whites introduce air to the batter, bringing natural height to your baked goods. It’s a key technique in baking angel food cake, chiffon cake, and soufflé. If your recipe has eggs, separate the yolks from the whites. Incorporate the yolks as instructed, but use a mixer or whisk to beat the egg whites to medium peaks. After combining your batter, fold the whipped whites into the mixture—whipped egg whites are very delicate and will deflate if handled too much; folding them gently into the batter will preserve as many air bubbles as possible.
