Why does baking powder make a cake rise?

Baking powder is a chemical raising agent that is used in baking to make baked goods rise. It works by releasing carbon dioxide gas when it comes into contact with water, which causes the batter or dough to expand and rise.

Baking powder is made up of a mixture of baking soda, an acid, and a drying agent. When baking powder is mixed with water, the acid reacts with the baking soda to produce carbon dioxide gas. The drying agent helps to keep the baking powder dry so that it can be stored and used for a long time.

The amount of baking powder that is used in a recipe will vary depending on the type of baked good that is being made. For example, a cake will typically require more baking powder than a cookie. This is because cakes are lighter and fluffier than cookies, and the baking powder helps to create this texture.

Baking powder can also be used to make other types of baked goods, such as breads, biscuits, and pancakes. It is a versatile ingredient that can be used in a variety of recipes to create delicious and fluffy baked goods.

Here is a more detailed explanation of the chemical reaction that takes place when baking powder is mixed with water:

* When baking powder is mixed with water, the acid in the baking powder reacts with the baking soda to produce carbon dioxide gas.

* The carbon dioxide gas bubbles up and causes the batter or dough to expand and rise.

* The heat from the oven helps to set the batter or dough, and the baked goods will rise even further.

The type of acid that is used in baking powder can vary. Some common acids that are used include cream of tartar, monocalcium phosphate, and sodium aluminum phosphate. The acid in baking powder is what reacts with the baking soda to produce carbon dioxide gas.

The drying agent in baking powder is typically cornstarch or flour. The drying agent helps to keep the baking powder dry so that it can be stored and used for a long time.