Will the cake rise without using baking soda and powder?

Baking soda and baking powder are both leavening agents, which means they help to make baked goods rise. Without them, the cake will be flat and dense.

Baking soda is a base, and it reacts with acids to produce carbon dioxide gas. This gas causes the cake to rise. Baking powder contains both a base and an acid, so it does not need to react with another ingredient to produce carbon dioxide gas.

If you do not have baking soda or baking powder on hand, there are a few other ways to make your cake rise. One way is to use yeast. Yeast is a fungus that produces carbon dioxide gas as it grows. Another way to make your cake rise is to use beaten egg whites. Beaten egg whites trap air, which causes the cake to rise.

However, it is important to note that these methods will not produce the same results as using baking soda or baking powder. Cakes made with yeast will have a slightly different texture and flavor than cakes made with baking soda or baking powder. Cakes made with beaten egg whites will be lighter and fluffier than cakes made with baking soda or baking powder, but they may also be more delicate.