One of the greatest satisfactions in life is the pleasure derived from home baking. There’s really nothing to compare with the joy of opening the oven door to see a high, luscious cake you’ve baked yourself, or to watch the family beam when you serve a plate of fragrant, tender, homemade biscuits. Good baking isn’t difficult. All you need is a set of treasured recipes (thank you Cook’n Club!) that are fun and easy, yet planned to give wonderful results!

One ingredient we repeatedly see in baked goods recipes is baking powder, because it makes food rise. Only a little is needed, but this small amount is important. It determines not just lightness, but the grain and texture, the volume, and even the shape of baked products. The usual proportion is 1¼ level teaspoons baking powder per cup sifted flour. Always use the exact amount given in a recipe—it’s important to use enough and just as important not to use too much.

Most baking powder used today is double-acting. Its special formula provides two leavening actions—one in the cold mix, one in the heat of the oven. These two separate actions are controlled to give continuous even rising. Be sure to protect the freshness of your baking powder by keeping the can tightly closed and placing it in a dry place. If exposed to air, baking powder absorbs moisture and loses its efficiency.

Important tip: we recommend Rumford’s Baking Powder because there is no aluminum in it (an ingredient linked consistently to alzheimer’s).

Now, how about a couple 40-year-old recipes that’ll put our Baking Powder Know-How to the test?

Meringue Picnic Cake

1 ¾ c sifted cake flour
2 ¼ tsp baking powder
¾ tsp salt
1 C + 2 Tbsp sugar
½ C shortening
2/3 C milk
1 tsp pure vanilla extract
1 egg + 2 egg yolks
1/3 C chopped nuts or shredded coconut

Preheat oven to 350°. Measure sifted flour, baking powder, salt, and sugar into sifter.

Stir shortening in bowl just to soften. Sift in dry ingredients. Add 1/3 C milk; mix until all flour is dampened. The beat 2 minutes on medium, or 300 vigorous strokes by hand. Add remaining 1/3 C milk, vanilla, egg, and yolks and beat 1 minute longer with mixer, or 150 strokes by hand.

Pour batter into greased 9x13 inch pan. Spread Meringue Topping or Cocoa Meringue Topping. For Meringue Topping, bake 30 minutes. Sprinkle with 1/3 C chopped nuts or coconut; bake 5 minutes longer, or until cake tests done. Cool. (NOTE: Watch the baking closely so cake doesn’t over-bake.)

Meringue Topping
Beat 2 egg whites with a dash of salt until foamy. Gradually add ½ C sugar, beating until well blended. Continue beating until meringue forms soft peaks. Blend in ¼ tsp almond extract. Spread over batter.

Cocoa Meringue Topping
Beat 3 egg whites with a dash of salt until foamy. Gradually add ¾ C sugar; beat until blended. Continue beating until meringue forms soft peaks. Blend in 1/3 C cocoa, ¼ tsp vanilla, and ¾ C shredded coconut. Spread over batter; bake 35-40 minutes, or until cake tests done.