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

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