Is baking soda required in every kind of cake??!
Is baking soda required in every kind of cake??
pllzzz ppl help!!!!thnxx
Answers:
Certainly not: most of the very finest cake types are explicitly free from all synthetic leavening agents. Instead, the cut of butter and sugar, together with eggs and the air whipped into the resulting emulsion provide the 'lift' required, that and a serious amount of muscle power (or by using a machine, of course) in the making.
Some particularly tricky mixtures (e.g. rather light ones with a substantial element of fruit to support) can benefit from a bit of a chemical 'helping hand', but in the main, synthetic leavening can (and probably should) be an exception rather than the rule in fine cake making. Its usage became established in the latter stages of the 19thC as a shortcut for the 'domestic goddesses' of the day who didn't have the necessary skills, as compared with the professional domestic cooks who did, and thus what at first was the 'easy way out' exception became, in time, the accepted rule instead. It wasn't an improvement...
You haven't actually mentioned what your exact problem is: perhaps you could as a supplementary?
Source(s):
prof. patissier
No usually for chocolate cakes.
No, actually most cakes require baking powder... But I don't think that you can make a cake w/out one of those
A lot of sponge cakes don't use soda because they depend on whipped eggs for their structure--genoise, angel food cake, chiffon cake, etc. Butter cakes, however, typically use soda.