Why yeast is added to the mixture made for baking cake?

Yeast is not added to cake batter. Yeast is used for bread baking because it produces carbon dioxide gas through fermentation, which makes the bread rise.

Cake batters use leavening agents like:

* Baking powder: This is a chemical leavening agent that releases carbon dioxide gas when mixed with moisture and heat.

* Baking soda: This is another chemical leavening agent that needs an acidic ingredient to activate and release carbon dioxide gas.

Yeast would not work in cake batter because:

* Yeast needs time to ferment: Cakes bake quickly, not giving yeast enough time to produce the necessary gas.

* Yeast prefers a warm environment: Cake batter is usually mixed at room temperature, but yeast works best in warmer temperatures.

* Yeast produces a different texture: Yeast would create a chewy, bread-like texture, not the soft, airy texture of cake.

So, if you're baking a cake, leave the yeast in the bread bowl! 😊