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.
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.
You could see if baking soda can substitute for baking powder and effect the way it smells, tastes, or looks.Roxanne Johnson
Yes, 4 teaspoons of baking powder is generally considered a lot for a cake. Most cake recipes typically call for about 1 to 2 teaspoons of baking powder per cup of flour. Using too much can result in a cake that rises excessively and then collapses, leading to an undesirable texture and taste.
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
Self raising flour makes the cake rise, but if you don't have any you can use plain flour and baking powder which has the same effect. 225g plain flour and 4 teaspoons baking powder, will transform it into self raising flour.
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.
A suitable substitute for baking soda in cake recipes is baking powder.
nope
Most cake recipes call for baking powder. It will give more lift than soda.
The cake rises, causing it to be lighter and airier.
Baking powder is a leavening agent, which is what causes the cake to rise. Too little baking powder will cause the cake to be tough and compact, and won't rise as expected.
it helps make a cake!