would a cake not rise and it would be flat and doughy or the cake would be perfect but ir would have a much sweeter taste or the cake would be perfect but it would have a spongy texture?
2006-06-16 09:28:05 · 15 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
it would definitely not have a spongy texture. the sponginess is caused by air bubbles trapped inside the cake batter as it bakes. baking soda causes the air bubbles.
you would end up with a fairly flat cake that tastes fairly normal ... but it will probably be pretty hard, because the air bubbles tend to lighten the usually dense cake batter.
i don't recommend leaving it out. but you could try it ... set aside a portion of your batter and make without the soda and cook it in a pyrex bowl - see what you come up with!
2006-06-16 10:12:51 · answer #1 · answered by texandiva2006 3 · 0⤊ 0⤋
The cake would be flat as a pancake. The baking soda is what causes it to rise.
2006-06-16 10:15:59 · answer #2 · answered by Garfield 6 · 0⤊ 0⤋
I don't think I would want to find out. Unlike cooking, baking is a chemical reaction that requires the right ingredients in the right ratios to make it work. When baking, the baking soda (sodium bicarbonate) releases CO2, adding 'fluff' to the cake. My guess is you would get a flat cake.....
2016-05-19 21:34:07 · answer #3 · answered by Anonymous · 0⤊ 0⤋
the basic reason of adding baking soda is as per its name. when the batter is baked in an oven, soda releases gas which tries to escape through the batter. however the batter gets harder and harder due to heat and the gas gets trapped into it. thus it gives a spongy structure to the cake and makes it more delicious to eat. it does not affects the taste any how. hope that might have answered ur querry! happy baking and relish each bite of it! En-JOY!!!
2006-06-16 09:37:48 · answer #4 · answered by bastiboy 2 · 0⤊ 0⤋
You would have a VERY flat, VERY heavy cake. The baking soda is a leavening agent.. it injects air into the mix so that the cake is light and fluffy.
2006-06-16 09:32:58 · answer #5 · answered by Nancy 5 · 0⤊ 0⤋
The cake would be perfectly eatable, it just wouldn't rise because baking soda is a leavening agent.
2006-06-16 09:34:04 · answer #6 · answered by MegW12 4 · 0⤊ 0⤋
I've done this, years ago, with a scratch pound cake. It was a beautiful, wonderful-smelling BRICK. Don't leave it out. :)
2006-06-16 10:04:49 · answer #7 · answered by Ancespiration 3 · 0⤊ 0⤋
If you use self-raising flour, you can ignore it.
The taste can't get worse by leaving it out, quite the opposite in fact.
2006-06-16 09:34:23 · answer #8 · answered by codrock 6 · 0⤊ 0⤋
the cake would be flat.
2006-06-16 09:56:22 · answer #9 · answered by Jules 6 · 0⤊ 0⤋
I think it would be flat.....that is what happened with my cookies once
2006-06-16 09:33:08 · answer #10 · answered by Kjo 4 · 0⤊ 0⤋