why we use baking powder in cake instead of baking soda? ?
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Actually baking powder is mainly just baking soda( sodium bicarbonate) mixed with an acid i.e mainly tartaric acid .
The reaction is
Baking soda + tartaric acid :-) sodium tartarate + water + carbon-dioxide.
Also tartaric acid neutralises the metallic taste that's come from the batter or dough and also adds sweetness to it.
Remember,
Baking soda need an acid. Baking powder has an acid.
I hope this helps!!!