Using Whipped Egg Whites Instead of Baking Powder
Ratio
Beat the recipe's egg whites to soft peaks and fold in last; omit the baking powder
Moderate — noticeable differences, use with care
Recipe Adjustment Notes
Works in sponge cakes, soufflés, and pancakes. Not a fix for cookies or dense batters.
The Science Behind This Swap
Whipped whites trap air that expands in the oven — lift without any chemical reaction.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (173g-195g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
How Whipped Egg Whites Compares for Baking Powder
Quality rating: moderate. Works in sponge cakes, soufflés, and pancakes. Not a fix for cookies or dense batters.