What does sodium bicarbonate do to a cake?

Sodium bicarbonate, also known as baking soda, plays a crucial role in cakes by acting as a leavening agent. Here's how it works:

1. Chemical Reaction:

- Baking soda requires an acidic ingredient (like buttermilk, lemon juice, or brown sugar) to activate.

- When mixed with an acid, baking soda releases carbon dioxide gas, which creates bubbles within the batter.

2. Expansion and Rise:

- As the batter heats up in the oven, the gas expands, causing the cake to rise and become light and airy.

3. Tenderness and Texture:

- The bubbles also create a tender crumb structure and a soft, light texture.

4. Flavor:

- Baking soda can slightly enhance the flavor of the cake, especially in combination with acidic ingredients.

Important Considerations:

- Overuse: Too much baking soda can result in a bitter taste and a cake that is too dense.

- Activation: Baking soda must be activated by an acid for it to work properly. If there's not enough acid, the cake may not rise adequately.

- Alternative: If a recipe calls for baking soda but doesn't contain enough acid, you can sometimes substitute baking powder, which contains both baking soda and an acid.

In short, sodium bicarbonate is essential for creating a light, airy, and delicious cake by providing leavening power and contributing to its unique texture.