What causes cakes and pastries to be light and fluffy? (2024)

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Baking Soda

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Baking soda:
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Sodium bicarbonate $({NaHCO}_{3})$ 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 $({CO}_{2})$ is produced, which allows baked products to rise and become light and fluffy.

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How can we convert baking soda to baking powder? What makes cakes so soft, spongy and fluffy?

Q. Sunita was learning to bake cakes. She added the ingredients according to the recipes and placed
them in the oven. When the cake was ready she took it out from the oven. She was surprised as the
cake was hard instead of soft and fluffy.
(a) What is the probable reason that the cake was not fluffy?
(b) What ingredient did she miss adding while preparing the cake?
(c) Write a chemical reaction to show how this ingredient makes the cake
fluffy?
(d)What is the chemical constituent of this ingredient?

A shop sells 60 pastries, 45 sandwiches, and 80 chocolate cakes. Write down the following ratio in the simplest form.

Number of chocolate cakes to the number of pastries is 4:5
If true then enter 1 and if false then enter 0

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