The use of baking powder in some cakes allows to obtain a light texture because baking powder contains chemical fermentation agents that release carbon dioxide during baking, creating air bubbles that make the dough rise. On the other hand, the baker's yeast used in bread acts over a longer period and is not suitable for obtaining a airy texture in cakes.
Baking powder, often referred to as leavening powder, consists mainly of three components: a basic agent, usually sodium bicarbonate, an acidic agent such as tartaric acid or monocalcium phosphate, and finally, a neutral agent, typically starch, which prevents the first two from reacting too early. When added to a batter and then heated in the oven, the heat triggers a reaction between these elements, quickly producing carbon dioxide gas. It is this carbon dioxide in the form of bubbles that allows the batter to rise rapidly, making cakes lighter and airier. Unlike live baker's yeast, which requires time, this instantaneous chemical reaction directly aids in the lightness of many pastry preparations.
Baking powder is a mixture of components that, when moistened and then heated, trigger a chemical reaction. Specifically, during baking, it quickly releases carbon dioxide (CO₂) in the form of tiny bubbles trapped in the dough. The heat of the oven increases this CO₂ production, inflates these small pockets of air, and causes the visible expansion of the cake. As the dough bakes, it solidifies and permanently traps these bubbles, giving the cake a light and airy texture. It's quick, simple, and that's exactly what makes the cake so fluffy!
Baking powder triggers an instantaneous reaction during the cake baking process: it produces carbon dioxide in the form of many small bubbles. These bubbles become trapped directly in the batter due to the rapid cooking and heat of the oven, resulting in a very light and pleasantly fluffy crumb. The result: a cake that rises quickly and develops just the right amount of air pockets to provide a pleasant, light sensation in the mouth, without being dense or doughy.
Baker's yeast takes time to work: it acts slowly, fermenting the dough even before baking. This long fermentation produces a texture closer to bread, with a denser and more elastic crumb, thanks to the gluten developed under prolonged action. In contrast, cakes often require a lighter, airier, and crumbly texture, with little elasticity. And above all, they require a quick rise at the precise moment of baking, something that baker's yeast simply cannot provide.
The cake, the quintessential soft cake, often uses baking powder to achieve a light, even, and airy crumb. The same logic applies to the famous yogurt cake, whose fluffy texture largely depends on this quick rise in the oven. Madeleines also rely on baking powder: it is precisely thanks to it that they boast their famous little bump that is so coveted. Finally, simple cakes like quatre-quarts or the traditional sweet muffin fully benefit from the quick and effective effects of baking powder to ensure perfect softness without complication.
In certain cakes with a desired dense texture, such as yogurt cake or muffins, baking powder ensures a perfect balance between lightness and stability of the batter after baking.
Baking powder can be made at home by simply mixing baking soda, cream of tartar or a bit of lemon juice, and some cornstarch (like Maizena). This can be useful if you run out of your usual baking powder!
The baking soda present in baking powder partially neutralizes the acidic flavors in certain preparations, giving your cake a milder taste.
Unlike baking yeast, which is made up of living microorganisms that work through fermentation, baking powder does not contain any living organisms. It is solely composed of chemical compounds that react together to release carbon dioxide.
Baking powder does not significantly alter the taste, while baker's yeast imparts a more pronounced fermented flavor, reminiscent of breads or brioche.
Yes, over time, baking powder loses its effectiveness. It is recommended to replace it every 6 to 12 months to ensure optimal rising of the cake.
It is better to avoid waiting too long before baking: as soon as the baking powder is moistened, it begins to react. By using it immediately, you ensure a lighter texture.
The combination of the two leavening agents results in even lighter and airier textures. Baking soda reacts quickly with acidic ingredients, while baking powder produces gas throughout the baking process.
Yes, but you will need to add an acidic ingredient (like lemon juice or yogurt) to activate the baking soda and ensure the cake rises.
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