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What else can I help you with?
Do whole eggs make cakes rise more than egg whites?
No. The eggs don't make cakes rise. It is the baking powder in the cake flour.
What is the point of putting eggs in cakes?
to help make it rise
True or false both shortened and unshortened cakes contain chemical leavening agent?
True. Both shortened (butter cakes) and unshortened (foam cakes) cakes may contain a chemical leavening agent such as baking powder or baking soda to help the cake rise and become light and fluffy.
Why baking soda is used far making cakes?
to make them rise
Why do you use plain flour in brownies?
To make them rise and not be flat.
Why do you put SR flour in cakes?
So the cakes rise. If you used plain flour, the cakes wouldn't rise and they would be flat!
How does a raising agent make a mixture rise?
A raising agent, such as baking powder or yeast, releases gas bubbles when mixed with liquids and heated in the oven. These gas bubbles get trapped in the mixture, causing it to expand and rise as the mixture bakes. This process creates a light and airy texture in baked goods like cakes and bread.
Does baking powder make brownies fluffy?
No, baking powder is what makes cakes rise.
What is a function of the egg in food?
In cakes, you whisk in the egg or eggs to make the mixture rise when it is being cooked.
What is the the function of eggs in food?
In cakes, you whisk in the egg or eggs to make the mixture rise when it is being cooked.
What happens when too little baking powder is used in cakes?
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.
What helps bake products rise?
There are several things which help baked products rise. The one you use often depends on what it is you are baking. For homemade breads, yeast is what is used to make the bread rise. For cakes, pancakes, biscuits and cornbread, baking soda or baking powder is what's used to make them rise. Also, eggs are the 'leavening' agent in some baked goods, such as pound cake.
