Question

What causes cakes and pastries to be light and fluffy?

Answer 1

Baking soda:

• Sodium bicarbonate $\left({\mathrm{NaHCO}}_3\right)$ is commonly known as Baking soda.
• It is a white crystalline solid but also appears as a fine powder.

Uses of baking soda in cakes and pastries:

• Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it.
• When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated.
• Upon activation, Carbon dioxide $\left({\mathrm{CO}}_2\right)$ is produced, which allows baked products to rise and become light and fluffy.