Question

For the preparation of cakes, baking powder is used. If at home your mother
uses baking soda instead of baking powder, how will it affect the taste of the
cake and why?
How is baking soda be converted into baking powder ?
What makes the cake soft and spongy?​

Answer 1

Baking Soda is generally bitter is taste. To make it eatable, a mild acid substance such as - tartaric acid, dil. Ethanoic acid, etc. are used.

If mom uses baking soda instead of baking powder then the taste will be bitter as baking soda is bitter in taste.

We can convert baking soda into baking powder by adding some tartaric acid to it.

The CO₂ evolving from baking powder tries to escape out of the dough. This CO₂ is responsible for making the cake spongy and soft.