What is the effect of not using baking powder in a cake?

Answer 1

It depends on the type of cake. If you are making a sponge cake where the mixing method involves whipping the eggs and sugar, and then folding in the flour and butter, then it will be fine. The whipping created bubbles which will rise in the oven - baking powder will give it additional rise, but it is not vital.

Answer 2

ewww why would you add baking soda that makes it taste gross to me.....if you like it add it but it taste the same without it.... :D ;D

Nothing happens if you don't add baking soda to your cake mix. The baking soda is what makes the cake rise. If you don't add it, the batter just sits in the pan in the oven, gets hot, and comes out like a big, flat, tough cookie.

Answer 3

Then the dough of the cake does not rise because carbon dioxide bubbles are not created.

Answer 4

Cake recipes usually call for baking powder, not baking soda. The baking powder helps it rise. You will have a flat, dense cake without it.

Answer 5

As long as your mixing method creates bubbles (eg whipping the eggs and sugar first), it will still rise from steam alone.

Answer 6

Baking powder produces bubbles of carbon dioxide when it is mixed with liquid and again when it is heated. Without the baking powder, a cake is likely to be dense and heavy.

Answer 7

Then you don't have a cake