If you use self-raising flour then yes. If you use plain flour then you will need to use baking soda or baking powder.
Use a cake-like dough that uses baking powder for levening.
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.
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.
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.
any cake that uses self raising flour.
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
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.
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.
Most cake recipes call for baking powder. It will give more lift than soda.
nope
The cake rises, causing it to be lighter and airier.