Leaveners are additives that make cakes rise. There are natural leaveners and chemical leaveners that can be used in baking a birthday or any other cake. Many cakes rise as air cells in the eggs expand in the batter. But, most recipes call for one of the following cake leaveners.
Baking Powder – Baking powder is a chemical leavener that cause carbon dioxide gas to be formed so that the cake rises. Baking powder is the most common leavener used in cakes.
Baking Soda – Baking soda is another chemical, bicarbonate of soda. When mixed into a batter with cocoa, chocolate, brown sugar or buttermilk, it reacts to rise.
Yeast - Yeast is a natural leavener, a living plant organism that releases carbon dioxide to cause a cake to rise. Mostly associated with bread, yeast is also used in delicate cakes.
Tip – For cake recipes that require baking powder and baking soda, you can usually use just one. If you use both, the cake tends to be less sweet.
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