Why baking powder is added to cakes?

Answer 1

Baking powder is a mixture of one or more acidic salts and baking soda, an alkali. These two compounds react when they get wet and release carbon dioxide gas bubbles. These, in turn, cause baked goods to rise.

Answer 2

Because it increases the shape of the Cake it becomes delicious

and tasty

Answer 3

Baking powder is a mixture of one or more acidic salts and baking soda, an alkali. These two compounds react when they get wet and release carbon dioxide gas bubbles. These, in turn, cause baked goods to rise.

Answer 4

Not all cakes need baking powder. Baking powder releases carbon dioxide under the influence of moisture and heat so this makes a cake rise during baking. Without a raising agent like baking powder your cake would be flat and stodgy. Self raising flour already contains baking powder.

Baking powder is a quick and convenient way to make a light soft cake but here are alternatives:

Baking Soda will release carbon dioxide in the presence of an acid like Orange Juice, yoghurt, buttermilk, vinegar etc.

You can separate the whites and yolks of the eggs. Whisk the whites till they are stiff and fold them back into the cake batter. Meringues and pavlovas don't have flour or baking powder.

Sponges and roulades also depend on this principle.

Many cakes use yeast as a raising agent in the same way it is used to raise bread. Heavy fruit cakes like Xmas cake often have very little raising agent

Answer 5

Baking powder has the chemical name Sodium Bi-carbonate. It is a relatively unstable compound. When it mixes with water, it forms Carbon dioxide gas, which creates bubbles in the cake mixture, and makes it rise.

Answer 6

Baking powder generates carbon dioxide bubbles when mixed and again when heated. This is the only thing that makes the dough rise in recipes that don't use yeast.