What`s the purpose of baking power in the cake ingredients?!
What`s the purpose of baking power in the cake ingredients?
Answers:
Normally when baking the release of carbon dioxide by yeast can cause bread to rise. Many recipes, however, use no yeast. Things like muffins, biscuits, cakes and cookies usually use baking powder instead.
Baking powder is normally made of three different parts:
An acid
A base
A filler of some sort
All three need to be dry powders that can be mixed together. For example, baking soda (a base), cream of tartar (an acid) and corn starch (the filler) are three common ingredients.
When you add water to baking powder, the dry acid and base go into solution and start reacting to produce carbon dioxide bubbles.
Single-acting baking powder produces all of its bubbles when it gets wet.
Double-acting baking powder produces bubbles again when it gets hot.
If you want to prove to yourself that this is how baking powder works, simply try mixing a teaspoon of baking powder into a cup of hot water. As long as the baking powder is fresh, you will definitely see the reaction!
The reason why people often prefer baking powder to yeast is because yeast takes so long -- usually two to three hours -- to produce its bubbles. Baking powder is instant, so you can mix up a batch of biscuits and eat them 15 minutes later.
it makes the cake rise
It makes the batter rise.
it makes the cake rise dear...
cheers
josie
Hmmmm...if you mean baking "powder", it is used to increase the volume of what you bake....
IS A BAKING POWDER!!!
AND WE USED SO WE CAN MAKE OUR CAKES OR ANYTHING AL'S WE BAKE TO RISE!!!!
Baking powder is a raising agent. It is a mixture of cream of tartar and baking soda plus wheat flour. Its what makes the cake rise.
To make the cake rise. Otheriwse whatever height the batter reached in the baking tin, is what the cake will reach when its done, if not a little bit lower. I mean the cake generally will still taste good, but it wont be fluffy or as good as when it would have been if it had risen. If you have a good quality self-raising flour then generally you dont need baking powder.
My rule is though.... unless you know what you are doing and are skilled at baking... dont be messing with the recipe.
:) Good luck.
so the cake can rise
Baking powder makes the cake rise,making it soft and fluffy.
it is the ingrediant that causes the cake to rise.
baking soda helps the cake to become fluffy and soft to eat.