In the middle of preparing a homemade cake, you realize that you no longer have yeast? Don’t panic, here are three ingredients that can replace it brilliantly!
A living microorganism, yeast plays a key role in fermentation. If it works miracles in bread and cake pasta, it is also invited in the preparation of certain alcoholic beverages, such as beer and wine. There are two main ones: baking powder, from its sweet nickname “baking powder”, makes it possible to inflate the cake dough, releasing gas at the time of baking. Baker’s yeast, or fresh yeast, is used in preparations that require “pushing” before cooking (bread, pizza, brioche …). The fermentation is therefore activated at the moment when we let our dough rest. Incredible but not essential, yeast can be replaced by three equally magical ingredients…
1. Baking soda, the alternative to yeast… and salt
Off-road, baking soda makes it possible to overcome coffee stains in a cup … and inflates a cake! It is also widely used in Anglo-Saxon pastries, such as scones. To activate it, simply add it to a slightly damp paste or mix it beforehand with a little lemon juice or vinegar.
How much? Count a teaspoon of bicarbonate for a bag of baking powder. No need to add a pinch of salt to your dough, as the bicarbonate is already salty.
2. Snow whites to replace yeast
It’s Grandma’s good tip! We remember that ours never added yeast to her cakes, only firm snow whites. For this, she poured a little sugar when they became frothy (it’s called “squeezing the whites”). And then she would delicately incorporate them with the help of a maryse.
How much? If your recipe requires 4 egg yolks, add 5 or 6 snow whites, so that your preparation is airy.
3. Aquafaba, this incredible chickpea juice replaces egg whites mounted in snow
Aqua-what? Aquafaba is the cooking juice of chickpeas. When you whip it, you get a kind of foam that is reminiscent of the consistency of snow whites. Normal, since aquafaba is mainly composed of water and a little protein, like egg white! So you can recover this juice in the preserves, or in the bowl in which you soaked your chickpeas, mount it in snow, and add it to your dough.
How much? Count 2 or 3 tablespoons of aquafaba to replace an egg white.
It’s up to you!
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