The ingredient that makes cake soft and spongy is leavening agent. Leavening agents are substances that produce gas bubbles in batter, causing it to rise and creating a light and airy texture.
Common Leavening Agents:
- Baking soda: Reacts with acidic ingredients like buttermilk or lemon juice to create carbon dioxide bubbles.
- Baking powder: Contains baking soda, an acid, and a drying agent. It reacts with moisture to release carbon dioxide.
- Yeast: A living organism that ferments sugars, producing carbon dioxide and alcohol. Used primarily for bread making.
How Leavening Agents Work:
Leavening agents work by creating air pockets in the batter. These air pockets expand during baking, causing the cake to rise and become light and spongy.
Factors Affecting Cake Texture:
- Amount of leavening agent: Too much leavening agent can create a cake that is too dense or crumbly.
- Mixing method: Overmixing can develop gluten, which can make the cake tough.
- Baking temperature: Too high of a temperature can cause the cake to rise too quickly, resulting in a dense texture.
