Not every recipe calls for baking soda, but for the ones that do it interacts with the flour to rise and expand the cookies or cake.
Along with all-purpose flour, it helps it to rise. Generally, if you use self-rising flour, and omit the baking soda, cream of tartar, and salt, there is no difference.
The purpose of baking soda in a cake is to make the cake rise.
Baking soda reacts with acidic ingredients in cake batter, producing gas which causes the cake to rise.
Tiny bubbles that makes the cake rise
Its helps it rise by creating C02 with acids in the cake batter
cakes with baking soda and cakes without are the same.
Yes, some cake recipes call for baking soda as an ingredient.
to make recepies rise it helps the cake to rise during cooking making it light and spongy
Yes, baking soda adds some saltiness to a cake. But forgetting the baking soda will cause the cake to be flat and dense rather than light and tender.
the baking soda will explod!!!!
Baking and cleaning.
nope
The cake will not rise properly.
The cake rises, causing it to be lighter and airier.
The baking soda is a base. It reacts with acidic ingredients in the batter to make bubbles that help the cake to rise. Just mix some vinegar with baking soda and you can witness the reaction.
yes, it certainly does. Baking soda reacts with acidic ingredients in the batter, producing bubbles of gas that make the cake rise. Too much or too little baking soda puts the acid / alkaline mix off balance, and the cake will fall flat.