Why not adding baking powder made 2 layers inside the cake

by M.K   Last Updated August 11, 2019 14:17 PM - source

Yesterday I baked a chocolate cake. To my sadness, when the cake was in the oven for 15 minutes, I looked at kitchen countertop, and saw my baking powder new and un-opened. So I forgot to add the baking powder. I quickly made another one as I needed it for a party, this one with baking powder.

This recipe of cake only uses 2 eggs (differently to most cakes i've baked that use 4 normally) and only 2 teaspoons of baking powder instead of a whole packet (it's like 3-4 tea-spoons). This means it will grow less (eggs grow when cooked, as well as baking powder).

This means there is more batter and it is more liquid, instead of the typical thick batter that grows a lot in the oven. In those cakes in the past (thick batter, 4 eggs and a whole packet of baking powder), whenever I forgot to put baking powder, it literally ended up in a hard and one-finger thin cake, difficult to eat.

But this cake baked quite well. After it was baked I made another one, exactly the same but with baking powder. The difference it was basically that it was a bit (just a little) bigger and quite spongier. But the MOST representative thing was that it all looked homogeneous (like a cake should, I did not take a picture of the second one). But look at the no-baking-powder cake. You can literally see 2 different layers of cake (one more choco-flavourful). This did not happen to the second one.

cake1

cake2

Does the baking powder have something to do with this? I guess so, but I do not fully understand how can baking powder solve the issue of the "mix batter". Like, my logic tells me once you put the mold in the oven, if it is not homogeneous, the thicker part will go down, but it did not happen in the second one...



Related Questions






Does acidity negate double-acting baking powder?

Updated February 16, 2019 16:17 PM