Question

In a bakery, baking powder was not added while preparing cake. The cake obtained hard and small in size. What is the reason for this

Answer 1

The reason it was hard and small was because the bakery left the baking powder out!
Baking powder is a “Leavening agent” it works in 2 ways, it produces small carbon dioxide bubbles when it gets wet, and again when exposed to heat in the oven.
 Leave this out, and only “air” that got beaten in while mixing the cake has any chance of causing ANY rising. (Some cakes, like Angel Food, rely solely on trapped air by making a meringue and then adding the other ingredients, but MOST cakes use baking powder)
 Now, if your baker left the baking powder out because someone told them they didn’t want aluminum in their cake, he followed your directions technically…however there ARE aluminum free “Alternative baking powders” which he should have substituted measure for measure. That would have created a “Cake” instead of a sweetened “hard tack” type biscuit thing. (Hard tack was baked by the pioneers when they had the chance to create a non-spoiling “bread” it usually wasn’t sweet like a cake, but it was pretty much biscuit dough with NO leavening agent and almost no water in the dough so it was a dry, hard “cake” when done..that is what you got there!)

Answer 2

Heya !!

★★★★

●Baking powder when added to a cake , increases its fluffiness and makes it soft .
●It also increases its size by fluffying it and the size of the cake becomes large .

So, this is the reason☺

★★★★
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