---what is the idea of using bicarbonate soda and cream tarter mixed in baking a sponge cake what would be right ammount for cake?

Using bicarbonate soda and cream of tartar mixed in baking a sponge cake is to create a leavening agent. When these two ingredients are combined with water, they react to produce carbon dioxide gas, which causes the batter to rise and give the cake its spongy texture.

How does it work?

- Bicarbonate soda: an alkaline substance that acts as a base, it needs an acid to react with to produce carbon dioxide gas.

- Cream of tartar: a mild acid that reacts with bicarbonate soda to produce carbon dioxide gas and water. It also helps to stabilize the egg whites in the sponge cake batter, ensuring the cake rises properly.

What are the right amounts for a sponge cake?

The general rule of thumb is to use 2 parts cream of tartar to 1 part bicarbonate soda. For example, if your recipe calls for 1 teaspoon of bicarbonate soda, you would use 2 teaspoons of cream of tartar. However, the exact amounts may vary depending on the recipe, so it's important to follow the specific instructions.

Tips for using bicarbonate soda and cream of tartar in sponge cake:

1. Use fresh baking powder. Baking powder can lose its potency over time, which can affect the rise of the cake.

2. Mix the ingredients well. Make sure the bicarbonate soda and cream of tartar are evenly distributed throughout the batter.

3. Bake the cake immediately. Once you've combined the wet and dry ingredients, bake the cake immediately to prevent it from losing its rise.