Yellows cakes using different leavening agents~?!
Yellows cakes using different leavening agents~?
a) 2 1/2 teaspoons double-acting baking powder.
b) 1 1/4 teaspoons double-acting baking powder(basic recipe)
c)no baking powder
d) 2 teaspoon of homemade baking powder(prep
are by mixing together 1/2 teaspoon baking soda, 1 1/4 teaspoon of cream of tartar and 1/4 teaspoon cornstarch)
e)1/2 teaspoon baking soda
f) 1 teaspoon of baking soda
g) 1/2 teaspoon baking soda plus 1 tablespoon lemon juice(add lemon juice to 1/2 of milk)
6) Which yellow cake had the highest volume cakes? The lowest volume? Why?
7) Did any of the yellow cakes have cracks at the top? Why?
8) Compare the texture of the cake prepared with homemade baking powder to the cake prepared with double acting powder; to the cake prepared with soda and lemon juice.
9) What is a disadvantage of using baking soda plus acid ingredients as the leavening agent?
thanx!! :D
Answers:
I'm sorry, I have to disqualify myself, all 10 cakes I baked to prove out your theoretical question where white, but one thing I did notice was that in test g was I came up with a great recipe for Yogurt. In #8 the equilibrium moisture content had a great effect on the texture with the addition of lemon to the soda which reverts back to g, adding a possible curd resulting in higher moisture content.