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 09:28:31 · 6 answers · asked by Anonymous in Education & Reference ➔ Studying Abroad
It would be a small effect, but noticable, especially if you're the one looking! Basically it would usually not rise as much as it should. SHould still be pretty good though. Good luck!
2006-06-16 09:32:53 · answer #1 · answered by norcalirish 4 · 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.....
2006-06-16 09:35:03 · answer #2 · answered by tahneste 2 · 0⤊ 0⤋
This just happened to me, not because I left baking soda out but because it was old.
The cake did not rise and it was dry and dense as a brick.
2006-06-16 09:33:35 · answer #3 · answered by Big Ed 4 · 0⤊ 0⤋
It won't rise and will probably be like a lead weight.
2006-06-16 09:31:40 · answer #4 · answered by zippythejessi 7 · 0⤊ 0⤋
It wont rise as much as its supposed to
2006-06-16 09:32:17 · answer #5 · answered by Rufus 4 · 0⤊ 0⤋
wtf? What does this have to do with Studying abroad?
2006-06-16 10:22:04 · answer #6 · answered by ProfessorFarnsworth 4 · 0⤊ 0⤋