Does anyone know why my butter cake recipe calls for only baking powder and my chocolate one calls for both powder and soda???? I have noticed that my choc. always rises well and stays tall, but the butter cake shrinks a lot. I have started adding soda to my butter and it works great, but just wondering why it wouldn't have been in the recipe. I bake from scratch by the way
lapazlady correct,
" baking soda is used in cake batters when there is an acid agent present (buttermilk,sour milk, yougurt, molasses, honey, chocolate, cocoa, etc.) in order to neutrilize some of the acidity as well as to provide leavening power.
Batters risen entirely with soda must be baked as soon as possible, before the rising effect is dissipated. " from The Perfect Cake by Susan G. Purdy.
hope that helps
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