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During the process of making cake, there is an important chemical reaction that is involved that determines if your cake will rise, aka, if your cake will look really like a “cake” – all puff up!
This is due to the chemical reaction between the Baking Soda (which contains Sodium Hydrogencarbonate) and the acid, to form carbon dioxide (CO2):
Sodium Hydrogencarbonate + Acid -> Sodium Salt + Carbon Dioxide + Water
Baking soda and the acidic component such as youghurt, lemon juice, vinegar or sour cream must be added and mixed into the pastry mix. Carbon dioxide is then released by the reaction, but gets trapped in the mix, and causes the cake to rise. This reaction produces your light and delicious pastries.
why is baking soda need in making this cake?
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Hi Apple Lady,
Baking Soda is the commercial name for the chemical Sodium Hydrogencarbonate.
Most metal carbonates and metal hydrogencarbonates will react with an acid to form a metallic salt, water and carbon dioxide.
The carbon dioxide that is formed and released from the chemical reaction is apparently trapped by the sticky cake mixture, and thus causes the cake to ‘rise’. Simplest analogy is having a ballon inflated due to the gas pumped in.
Hope this helps.
To Your Academic Success in Chemistry,
Sean
Founder & Master Trainer
SimpleChemConcepts.com
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