Why baking powder is added to cakes?

Baking powder is a common ingredient used in baking to cause batters and doughs to rise. It is a chemical leavening agent, meaning that it produces gas when mixed with liquid and heat, causing baked goods to expand and become light and fluffy.

Baking powder typically contains three ingredients:

1. Baking soda (sodium bicarbonate): This is the alkali component of baking powder and reacts with acids to produce carbon dioxide gas.

2. Cream of tartar (potassium bitartrate): This is the acid component of baking powder and reacts with baking soda to produce carbon dioxide gas.

3. Cornstarch: This is added to prevent the baking powder from clumping and to extend its shelf life.

When baking powder is added to a batter or dough and mixed with a liquid, such as water or milk, the acid and alkali components react to produce carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to expand and rise. The heat from the oven further expands the gas bubbles, resulting in a light and fluffy texture in baked goods.

Baking powder is commonly used in a variety of baked goods, including cakes, muffins, cookies, biscuits, and pancakes. The amount of baking powder used in a recipe depends on the desired level of rise and the other ingredients in the recipe. It is important to follow the recipe instructions carefully to ensure the proper amount of leavening and the best results in baking.