What does baking powder do to cake?

Baking powder is a leavening agent, meaning it helps cakes rise and become light and airy. It works by creating tiny bubbles of carbon dioxide gas within the batter, which expand during baking and give the cake its structure. Here's a breakdown of what baking powder does to cake:

1. Chemical Reaction:

Baking powder contains sodium bicarbonate (baking soda) and an acidic component (like cream of tartar). When combined with moisture and heat, these ingredients react and release carbon dioxide gas.

2. Leavening Action:

The released gas creates tiny bubbles within the batter, causing it to expand. The gluten in the flour forms a network around these bubbles, trapping the gas and creating a light and airy texture.

3. Volume and Texture:

The expanding bubbles make the cake rise, resulting in a higher volume and a more delicate texture. Without baking powder, cakes would be dense and flat.

4. Structure and Stability:

The gas bubbles create a stable structure within the cake, preventing it from collapsing as it cools.

5. Flavor and Aroma:

Baking powder also adds a slight, subtle tanginess to the cake's flavor.

In short, baking powder is essential for creating light, fluffy cakes. It helps to:

* Increase volume

* Improve texture

* Provide structure and stability

* Add a slight tanginess to the flavor

It's important to use the correct amount of baking powder for each recipe. Too little baking powder will result in a dense and flat cake, while too much can make the cake taste metallic or have a crumbly texture.