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a good raising agent for cakes or any baking for that matter would be sodium hydrogen carbonate, this contains alkaline, the alkaline when heated gives off carbon dioxide, which forms little bubbles all over , in and around the cake making these bigger -being filled with the CO2 makes the cake rise, you can see this when you cut a cake open , the little air pockets/holes all inside the cake.
What else can I help you with?
Why are rising agents in a muffin important?
Function of raising agents in a muffin?
What is the principle behind the use of raising agents?
Raising agents are used in baking to introduce air or gas into a mixture, causing it to expand and rise during baking. This process creates a lighter, softer texture in baked goods such as cakes, muffins, and bread. The main principles behind raising agents are to create leavening, which helps dough or batter to rise and become fluffy.
What texture does the raising agents give?
It makes the product light and fluffy and springy and airy.
WHAT ARE THE DISADVANTAGES OF RAISING AGENTS?
suiiiii
How does carbon dioxide work as a raising agent?
Carbon dioxide is produced by the raising agents in cakes.
What are Butter cakes?
Butter cakes rely on leavening agents such as baking powder, baking soda, or yeast
What are the release dates for Raising Whitley - 2013 It Cakes a Village 1-5?
Raising Whitley - 2013 It Cakes a Village 1-5 was released on: USA: 18 May 2013
Do you actually need baking powder to bake something and what happens if you don't use it?
Baking powder is a raising agent commonly used in cakes, biscuits, etc. If a recipes calls for baking powder, you should use it as it performs the important function of producing gases during the baking process which creates lift and aeration. If you do not use baking powder, where indicated, you will find that your cake will not rise or your biscuits will be flat and lifeless! There are, of course, lots of recipes which do not need baking powder. Also, self raising flour already contains a set quantity of raising agents and therefore recipes which use this as an infgredient are less likely to need further raising agents such as baking powder or sodium bicarbonate.
What agent and procedure make cakes rise?
self raising flour
Natural raising agents please name?
air and yeast
What gasses trigger raising agents?
oxygen nitrogen carbon dioxide
What cakes can be baked without baking powder?
any cake that uses self raising flour.
