Science & TechHow it works

How baking powder puffs up a cake, and why baking soda alone can't.

Baking powder is sodium bicarbonate plus a dry acid plus a little starch against moisture. As soon as liquid joins, base and acid react and release CO2; the bubbles stretch the batter. Double-acting kinds release a second dose of gas only in the oven's heat. Plain baking soda needs an acid from the recipe: buttermilk, lemon juice or yoghurt.

Useful: Recipe calls for baking soda but has nothing acidic? The cake stays flat and tastes soapy.

Source: en.wikipedia.org

Alltag Chemie Kueche

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