The way baking soda helps in leavening baked food is by releasing carbon dioxide when heated. This is called effervescene and it happens most effectively in presence of acid (something sour). Try adding baking soda on a tsp of lemon juice to see what I am talking about.
Baking powder contains baking soda with some acid. Now, if you already have acid (like lemon/pineapple/citrus) in your cake then soda should do just fine. In other cases, you should use baking powder.
Baking powder contains baking soda with some acid. Now, if you already have acid (like lemon/pineapple/citrus) in your cake then soda should do just fine. In other cases, you should use baking powder.
The way baking soda helps in leavening baked food is by releasing carbon dioxide when heated. This is called effervescene and it happens most effectively in presence of acid (something sour). Try adding baking soda on a tsp of lemon juice to see what I am talking about.
Baking powder contains baking soda with some acid. Now, if you already have acid (like lemon/pineapple/citrus) in your cake then soda should do just fine. In other cases, you should use baking powder.
Baking powder contains baking soda with some acid. Now, if you already have acid (like lemon/pineapple/citrus) in your cake then soda should do just fine. In other cases, you should use baking powder.
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