Question

Why we add baking powder instead of baking soda during the prepartion of cake

Answer 1

If a recipe calls for 1 teaspoon ofbaking powder, use 1/4 teaspoon ofbaking soda. But you need to put the batter into the oven immediately, because baking soda reacts with acidand not with heat. This means that the only rise you get is immediately afteradding it, from it's reaction to acid inthe recipe.