If the recipe calls for baking powder or baking soda, it is unlikely that a substitution would be successful. One might try beating the egg whites to incorporate air into the batter. If the batter is light enough, the air in the egg white might expand enough while baking to provide some lift to the final product.
Baking power is a leavener consisting of a base and an acid that create CO2 gas when wet. For a tbsp of baking powder substitute 1 tsp of baking soda, 1/2 of cornstarch and either 1 1/2 tsp of cream of tartar, citric acid. If you do not have powered acid, add 1 tbsp of vinegar such as lemon juice to the liquid part of your batter.
i say you need to eitheruse baking soda or baking powder.
Follow the recipe for the amount of baking powder to use whether your using regular flour or cake flour. Neither of them have baking powder, unless it is "self rising" which means leavening is included.
I think so. The difference will be negligible.
The cake rises, causing it to be lighter and airier.
the purpose of baking powder in a cake is to make it rise and not make it flat and if you put too much of baking powder your cake might burst in the oven/microwave what ever you use
Most cake recipes call for baking powder. It will give more lift than soda.
In other to make honey cake it need the volume from baking powder to raise and also baking powder help the cake to form the the honey comb mixture.
You could use yeast instead of baking powder.
no
yes
to make it rise and be less dense
No, instead use lime powder
if the recipie says to use baking powder you should use that as that is how it is sopose to be used but you may try and use baking soda if you don't have baking powder