Baking powder causes cakes to rise and have volume. Baking powder is a combination of baking soda (base) and cream of tartar (an acid) with something like cornstarch which keeps the base/acid combination stable. When the baking powder comes in contact with liquid in the recipe, the baking soda and cream of tartar interact and create air bubbles which gives volume to the cake.
When heated, the ingredients of the powder release carbonic acid gas, which bubbles up through the soft mixture; and, by making myriads of tiny hollows in it, renders the baked cake spongy and light.
by Cuttler 5 years ago
I have a chemistry question.What is the function of tartaric acid in baking powder?
by JR Krishna 5 years ago
What is the difference between baking powder and baking sodaIn cake recipes, some people use baking soda; some use baking powder. How does it make a difference?
by Lisa Brown 4 years ago
Do you do any baking? If so, what do you bake?
by Hokey 8 years ago
by LOT2DO 7 years ago
What are other uses of baking powder?
by Liz Elias 5 years ago
Hi, folks! It's me again...the new-to-"no-salt" cook.. LOLI am wondering, if trying to invent a cookie recipe, how do you know or decide whether it is baking powder or baking soda that should be used? Thanks.
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