Why does a cake rise on adding baking powder?
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When you add baking soda to cake batter, it releases Carbon dioxide after it makes contact with acidic ingredient. The carbon dioxide rises and pushes batter upwards, and the gluten strands in flour which adhere to one another, stretch and form the top of the cake.. The carbon dioxide holds the batter in place as it bakes and solidifies in a heightened position. The final height of the cake depends on the amount of leavener, the rising impact of the rest of the ingredients, such as egg whites, and the type of baked good.
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