2006-07-09 15:51:31 · 9 answers · asked by roo 2 in Food & Drink ➔ Cooking & Recipes
I have never done this, it is a science question.
2006-07-09 15:55:57 · update #1
The exact question that we are having touble answering is..............A cake requires baking soda for the realwasw of carbon dioxide during baking. What would happen it this ingredient were omitted.
A the cake would not rise;it would be flat and doughy
B The cake would not rise;it would be flat and hard
C The cake would bake perfectly, but would have a much sweeter taste.
D The cake would bake perfectly, but it would have a "spongy" texture.
2006-07-09 16:04:47 · update #2
It asks soda---not powder
2006-07-09 16:07:18 · update #3
Most cake recipes contain the ingredient baking powder but if you use baking soda you need an acid like buttermilk, cream of tarter or lemon juice to activate the soda to release the CO2 gas that makes the cake batter rise during the baking process.
As stated before, if you beat the egg whites and then fold them carefully in after you add the wet to the dry ingredients you will still have a decent risen cake.
So to answer your question if you omit the baking soda from a cake recipe that requires it, you will have a dense, flat, doughy center with very little rise from the eggs and a bitter taste because the baking soda is missing to neutralize the acid.
2006-07-09 16:35:50 · answer #1 · answered by Kamikazeâ?ºKid 5 · 7⤊ 0⤋
Ok, You can bake a cake using either baking soda or baking powder. It depends upon the recipe. I mean some recipes use baking powder, others use baking soda and some use both. Recipes specifically that have buttermilk in them instead of regular milk will always use baking soda. I think it has something to do with the fermentation of the buttermilk although I am no expert on that. As for what will happen if you don't use either baking powder or baking soda, it will probably be flat, but not necessarily hard. Eggs also tend to lighten a recipe and make it rise. Think of souffles and Angel food cake. I know there are lots of egg whites in angel food cake but it has no baking powder nor baking soda in it. As for the texture, I would call it spongy and light. Hope this helps and doesn't confuse you.
2006-07-09 23:13:01 · answer #2 · answered by Sicilian Godmother 7 · 0⤊ 0⤋
I think it should be flat and hard as there is no baking soda which gives Carbon dioxide on baking and makes the cake rise. Since this is not present it will not have that fluffy effect and since it is being baked for so long it will get hard.
2006-07-09 22:57:20 · answer #3 · answered by mindOVERmatter 1 · 0⤊ 0⤋
You bake a cake with baking powder, not baking soda, but if you didn't use either it would be hard.
2006-07-09 22:58:23 · answer #4 · answered by gladyscravets 1 · 0⤊ 0⤋
You don't bake a cake with baking soda, you dud...well atleast i don't
2006-07-09 22:54:44 · answer #5 · answered by It's all Love!!! 4 · 0⤊ 0⤋
if you used self-raising flour it would be fine if you use plain flour and no baking soda it would be flat and hard but maybe a bit rubbery
2006-07-09 22:57:01 · answer #6 · answered by traceylolanna 3 · 0⤊ 0⤋
Do you mean baking powder?
2006-07-09 22:57:00 · answer #7 · answered by Skiingred 3 · 0⤊ 0⤋
The answer is A.
They're called BROWNIES.
2006-07-10 00:15:11 · answer #8 · answered by yellow_jellybeans_rock 6 · 0⤊ 0⤋
flat and hard.. :(
2006-07-09 22:54:26 · answer #9 · answered by Mopar Muscle Gal 7 · 0⤊ 0⤋