What happens when baking powder is used instead of corn starch?

Baking powder and cornstarch serve different functions in baking and cannot be used interchangeably.

Baking powder:

- Leavening agent: Baking powder is a raising agent that helps baked goods rise by releasing carbon dioxide gas when combined with liquid and heat. It contains a combination of baking soda, an acid (usually cream of tartar), and a drying agent (usually cornstarch).

Cornstarch:

- Thickening agent: Cornstarch is a starch derived from corn kernels. It is commonly used as a thickening agent in sauces, custards, gravies, and other culinary preparations. It works by absorbing liquid and swelling, causing the mixture to thicken.

If baking powder is used instead of cornstarch, the baked goods will not rise properly due to the lack of leavening action. Additionally, the texture may be affected as cornstarch provides thickening and binding properties that baking powder does not.

It's important to use ingredients according to their intended purpose and follow the recipe instructions to achieve the desired results in baking.