Why adding soda without vinegar to the cake batter?
I have this well-rated chocolate cake recipe that I have not baked yet. It's ingredients (among others) are
- 175g self-raising flour
- 1 tsp bicarbonate of soda
My understanding is that soda is needed to make the cake fulffier, and it only works when it is dissolved in vinegar (or there is something acid in the batter, e.g. kefir). And there are no acidic ingredients in this recipe (sunflower oil, self-raising flour, cocoa powder, bicarbonate of soda, caster sugar, golden syrup, eggs, semi-skimmed milk).
So what's its purpose here?
Best Answer
Both cocoa powder and milk are acidic, and will be reacting with the soda here. Bicarbonate of soda will react with any acid, not only vinegar.
There is also a process called thermal decomposition, where the soda releases CO2 under high temperature without needing an acid, although less than it would in a reaction with an acid and leaving a compound with an unpleasant flavour. See Wikipedia for more detail:
Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide at temperatures above 80 °C (180 °F), as follows:[16]
2 NaHCO3 ? Na2CO3 + H2O + CO2
When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half the available CO2 is released (one CO2 molecule is formed for every two equivalents of NaHCO3). Additionally, in the absence of acid, thermal decomposition of sodium bicarbonate also produces sodium carbonate, which is strongly alkaline and gives the baked product a bitter, "soapy" taste and a yellow color.
In your recipe, I imagine the soda reacts with the acidic ingredients to avoid this important taste.
Pictures about "Why adding soda without vinegar to the cake batter?"
What does baking soda and vinegar do to a cake?
Adding vinegar with baking soda is ideal for many types of cakes. They create a chemical reaction that releases carbon dioxide. This makes the baked products rise in the oven and results in a fluffy, moist texture.Why do people put soda in cake mix?
Why? Well, apparently, you don't have to use eggs, oil or water when baking with a cake with a mix. All you need is (wait for it) a can of soda! You see, the leavening (also known as raising agents) in these mixes ensure the cake still rises and the soda adds that liquid element required to turn powder into batter.Is it necessary to use vinegar in cake?
Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.What does vinegar do in a cake?
1 Vinegar makes cakes rise. This is exactly the scientific reaction that happens when you let vinegar react with the baking soda in your cakes. When they combine, they release carbon dioxide, a gas that helps cakes and cupcakes rise as they bake.Why Use Vinegar in Cakes?
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