How to replace ingredients in recipes: A simple and handy guide that every cook needs

BAKING POWDER

5ml baking powder = 2.5ml cream of tartar + 1.5ml bicarbonate of soda

20ml baking powder = 10ml cream of tartar + 5ml bicarbonate of soda

CREAM OF TARTAR

5ml cream of tartar = 15ml lemon juice or white vinegar

SELF-RAISING FLOUR

250ml self-raising flour = 240ml cake flour + 5ml baking powder + 2ml salt OR 250ml cake flour + 7ml baking powder OR sift 5 cups cake flour + 4t cream of tartar + 2t bicarbonate of soda together four times

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SUGAR

250ml sugar = 200ml golden syrup or honey

LEMON JUICE

5ml lemon juice = 2ml white vinegar

CREAM

250ml thin cream = 250ml evaporated milk

250ml thick cream = 170ml buttermilk + 80ml sunflower oil

SOUR CREAM

250ml sour cream = 250ml milk + 20ml lemon juice OR 250ml milk + 15ml white vinegar

YOGHURT

250ml yoghurt = 250ml sour milk OR 250ml buttermilk

MILK

250ml milk = 75ml powder milk + 250ml water

BUTTERMILK

250ml buttermilk = Mix 250ml milk + 25ml cream of tartar OR 250ml milk + 15ml white vinegar/lemon juice OR ¾ cup yoghurt + ¼ cup milk

OIL

220ml sunflower (vegetable) oil = 230g butter (Be careful with this one! For some recipes, like cookies, you can’t always swap butter for oil)

EGGS

1 egg = 30ml water + 3ml baking powder

CHOCOLATE

30g unsweetened chocolate = 50–60ml cocoa powder + 10ml butter

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