Simple Ingredient Swaps to Save Your Cake and Baking Recipes

Running out of an ingredient does not have to end your baking plans. A few practical swaps can help you make cakes, muffins and scones with what is already in your kitchen. To replace one teaspoon of baking powder, combine half a teaspoon of cream of tartar with a quarter teaspoon of bicarbonate of soda. Plain flour can also stand in for self-raising flour: add about two teaspoons of baking powder to 150g of plain flour. For cakes and muffins, vegetable or rapeseed oil can replace butter when a soft, moist texture is suitable. Natural yoghurt can also add moisture and tenderness to a batter. Keep in mind that butter adds flavour and structure, so the final result may differ slightly. Choose substitutions based on the ingredient's role in the recipe. Simple cakes usually handle changes better than bread or pastry, where small adjustments can affect the outcome.

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