What agent and procedure make cakes rise?

The most common agent that makes cakes rise is leavening, and the most common procedure is incorporating air.

Here's a breakdown:

Leavening Agents:

* Chemical Leavening Agents:

* Baking powder: A mixture of baking soda, an acidic ingredient (like cream of tartar), and a starch. When mixed with liquid, the acid reacts with the baking soda, releasing carbon dioxide gas which creates bubbles in the batter and makes the cake rise.

* Baking soda: A base that reacts with acidic ingredients in the recipe (like buttermilk or lemon juice) to produce carbon dioxide gas.

* Biological Leavening Agents:

* Yeast: A living organism that feeds on sugars and produces carbon dioxide as a byproduct, causing the dough to rise. (Not typically used in cakes)

Procedure for Incorporating Air:

* Creaming: Beating butter and sugar together until light and fluffy, incorporates air into the batter.

* Whipping Egg Whites: Beating egg whites until stiff peaks form, incorporates air into the egg whites, making them light and airy.

* Folding: Gently incorporating ingredients into batter, like whipped egg whites or beaten egg yolks, without deflating the air bubbles.

The Science Behind It:

* The air bubbles created by these procedures are trapped within the batter by the gluten strands that form during mixing.

* As the cake bakes, the heat from the oven causes the leavening agents to produce more carbon dioxide gas, further expanding the air bubbles.

* The gluten strands solidify, trapping the gas and giving the cake its structure.

Other Factors:

* The type of flour used: Higher protein flour (like bread flour) will produce more gluten, resulting in a chewier, denser cake. Lower protein flour (like cake flour) will produce less gluten, resulting in a lighter, airier cake.

* The amount of sugar used: Sugar also helps create air bubbles and traps them, making the cake rise.

By understanding these factors, you can adjust your recipe and technique to create the perfect rise for your cake!