Baking Powder And Baking Soda? Please Help, I'm Confused :/

Baking By cakelove2105 Updated 28 Aug 2013 , 2:18am by auzzi

cakelove2105 Posted 27 Aug 2013 , 10:27am
post #1 of 10

AHello everyone,

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?

Thanks ;)

9 replies
AnnieCahill Posted 27 Aug 2013 , 12:40pm
post #2 of 10

You generally see baking soda in recipes where there's an acidic ingredient.  Here's more to read:

 

http://www.joyofbaking.com/bakingsoda.html
 

http://culinaryarts.about.com/od/bakingdesserts/a/Baking-Soda-And-Baking-Powder.htm

 

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.

cakelove2105 Posted 27 Aug 2013 , 3:40pm
post #3 of 10

AThank you Annie :)

MimiFix Posted 27 Aug 2013 , 4:04pm
post #4 of 10
Quote:
Originally Posted by AnnieCahill 

They are intentionally on the drier side to soak up whatever liquid you use to imbibe the cake.

 

However, imbibing under-age cakes is prohibited on this forum.

shanter Posted 27 Aug 2013 , 5:37pm
post #5 of 10

^^^^^^^^^^ icon_biggrin.gificon_biggrin.gificon_biggrin.gif

MimiFix Posted 27 Aug 2013 , 6:48pm
post #6 of 10
Quote:
Originally Posted by shanter 

^^^^^^^^^^ icon_biggrin.gificon_biggrin.gificon_biggrin.gif

I don't want to start a problem here, but these happy forum faces look a bit imbibed.

cakeyouverymuch Posted 27 Aug 2013 , 7:09pm
post #7 of 10
Quote:
Originally Posted by MimiFix 

I don't want to start a problem here, but these happy forum faces look a bit imbibed.

 

Perhaps that explains this thread:

 

http://cakecentral.com/t/762691/found-hair-in-my-oven

 

Just thinking on the interconnectedness of all things cake.

MimiFix Posted 27 Aug 2013 , 7:31pm
post #8 of 10

I think it has to do with the Abilify.

AnnieCahill Posted 28 Aug 2013 , 1:47am
post #9 of 10

LOL!!!!!!

auzzi Posted 28 Aug 2013 , 2:18am
post #10 of 10
All ingredients do specific functions in proportion with each other. 
 
Baking powder, as a compound, is a rising agent - pure and simple. Each constitutent chemical is layered so that they react in tandem in the correct circumstances to produce lift during baking.
 
In the presence of an acidic ingredient, bicarbonate of soda [baking powder] acts as leavener. 
 
But, it is more versatile. It's chemical reaction also acts as a texturiser and tenderizer on the cake's crumb. It affects it's visual appearance, structural mouth-feel, and consistency, as well as softening the crumb. 
 
Multi-talented ..
 
As with any reaction, the chemicals [ingredients] used, and their amounts, in conjunction with each other, produce the overall effect.

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