What if you use baking soda or powder in cake flour?

Using baking soda or baking powder in cake flour can affect the texture and flavor of the cake. Here's what happens:

1. Baking Soda (Sodium Bicarbonate):

- Alkali: Baking soda is an alkaline substance, which means it has a high pH level. When it comes into contact with an acidic ingredient, it reacts to produce carbon dioxide gas.

- Lack of Acidic Ingredients: Cake flour itself doesn't contain significant acidic ingredients like buttermilk or yogurt, which are commonly used to activate baking soda. Without an acid, baking soda won't produce enough carbon dioxide gas for leavening.

Result: Using baking soda in cake flour without the presence of acidic ingredients will likely result in a cake that lacks sufficient rise. The cake may also have a slightly bitter or metallic taste due to the excess alkalinity.

2. Baking Powder:

- Combination of Baking Soda and Acid: Baking powder is a leavening agent that contains baking soda along with an acidic component (typically cream of tartar) and a drying agent (usually cornstarch).

- Self-Contained Reaction: Baking powder doesn't rely on acidic ingredients in the recipe to activate. The acid in the baking powder reacts with the baking soda upon contact with water, producing carbon dioxide gas.

Result: Using baking powder in cake flour can provide the necessary leavening without the need for additional acidic ingredients. However, it's important to follow the recipe's proportions and instructions to achieve the desired texture and flavor.

In summary, while baking powder can be effectively used in cake flour, it's generally not recommended to use baking soda without an acidic counterpart. Substituting cake flour with all-purpose flour, which typically contains a small amount of baking powder, can be a better option to ensure proper leavening. Alternatively, using baking powder in cake flour can work as long as the recipe accounts for the added leavening agent.