why does the cake wont become fluffy if we dont add baking soda in it?

Question

baking soda is reponsible for its soft nature....why..??

Answer 1

Baking soda causes the cake mixture to expand, allowing air in. It is this air which causes the cake to become light and fluffy.

Answer 2

baking soda creates a reaction that puts little carbon dioxide bubbles into the cake, like the ones in fizzy drink. These bubbles leave little pockets of air (the CO2 dissapears) in the cake when it is cooked which makes it lighter and fluffier!

Try an experiment, put some baking soda in a bowl, and pour vinegar over it, you will see the reaction for yourself.


.

Answer 3

it helps it rise and be fluffy