Baking soda releases carbon dioxide gas, which forms timy bubbles in the cake batter. These bubbles cause the batter to "foam up", and raises the thickness of a baked layer of cake.
I think if you change the baking soda the rocket will explode higher
"How does the ratio of baking soda to vinegar affect the height of the eruption in a baking soda and vinegar volcano experiment?"
A suitable substitute for baking soda in cake recipes is baking powder.
Baking soda can be used as a leavening agent in some cake recipes to help the cake rise. It reacts with acid and liquid ingredients in the batter to create carbon dioxide bubbles, which gives the cake volume and a lighter texture. However, it's important to follow a recipe that specifically calls for baking soda as using it incorrectly can affect the taste and texture of the cake.
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A cake made with baking soda can rise more than a cake made without it because baking soda reacts with acid in the recipe to produce carbon dioxide gas, which creates bubbles in the batter, causing it to rise. On the other hand, a cake without baking soda may rely on other leavening agents like baking powder or beaten eggs to rise, but it may not rise as much as a cake with baking soda.
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!!!!
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.
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The cake rises, causing it to be lighter and airier.
Baking soda can be used in cake recipes, but it needs to be carefully balanced with acidic ingredients like buttermilk or yogurt to activate properly and help the cake rise. Using too much baking soda without enough acidity can result in a metallic taste and a soapy texture in the cake. It's important to follow the recipe guidelines when using baking soda in cake making.