I've seen many videos where bakers use both baking soda and baking powder in making a cake, why is this? According to my not too great knowledge, baking powder makes the cake grow, but what's up with the baking soda ? I'm looking to make my cakes even more spongy, does this work for that?
You generally see baking soda in recipes where there's an acidic ingredient. Here's more to read:
To make your cakes more spongy, you should look for recipes where the egg whites are beaten separately and then folded in. Genoise recipes are very spongy but they require a simple syrup for moisture. They are intentionally on the drier side to soak up whatever liquid you use to imbibe the cake.
AThank you Annie :)
I don't want to start a problem here, but these happy forum faces look a bit imbibed.
Perhaps that explains this thread:
Just thinking on the interconnectedness of all things cake.
I think it has to do with the Abilify.