There is no way to rescue this cake,
but just wondering whether it's going to be edible!
I have just made a white choc cake that is made with AP flour whisked eggs whites and buttermilk (amongst other ingredients)... it's was supposed to have 1 tsp of bi-carb soda as well - BUT I FORGOT IT!!! is the cake going to be edible?? will the buttermilk & egg whites give the cake enough lift??? it's not supposed to be a fluffy cake like a sponge, usually is a combination of pound cake crossed with mud cake... that kind of texture - a heavier than usual cake...
am I totally doomed to have to make another cake???
-- Fi
Not sure if this will help you but, Bicarb in biscuits for example will make it firmer/crunchy so if you leave it out, the biscuit will just be softer but totally edible.
Okay, edited just to add what I just read
The bicard is there to add some lightness so, since you did not add this but did add the egg whites, I think it should be edible but you might not get the rise out of it.
Not sure if this is of much help....I'm sure someone else might have a better explanation.
Well... i ended up making another cake - simply because the first one wasn't high enough... hubby taste tested both versions... and actually liked the one without the bicarb in it best! it is a denser cake, but it didnt alter the flavour at all -- but as i needed a cake with a bit of height it just wasnt quite right... oh well... at least I know what bi carb does in a recipe now!!! 
Thansk for all your replies.
-- Fi
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