In response to your question about the leavening power of baking powder and baking soda, both are used as leavening agents in baking, but they have slightly different properties. Baking soda (sodium bicarbonate) is a base that requires an acidic ingredient to react with, while baking powder is a combination of a base, an acid, and a filler (usually cornstarch), so it can leaven on its own when mixed with liquid.
Generally, baking powder is considered to have a milder leavening power compared to baking soda. However, the choice between the two depends on the specific recipe and the desired outcome. To learn more about the differences between baking soda and baking powder and when to use each, I've written an article that you might find helpful: "Baking Soda vs. Baking Powder: Which One Should You Use?" 👉 Read the full article here: https://reiheychem.com/baking-soda-vs-baking-powder-which-one-should-you-use/ I hope this brief explanation and the article provide the information you need!
Agree with Happygoin about the baking soda. Also, here's a similar recipe (much used and liked) from another site that you could use as comparison. https://www.allrecipes.com/recipe/7468/rhubarb-cake-i/
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Generally, baking powder is considered to have a milder leavening power compared to baking soda. However, the choice between the two depends on the specific recipe and the desired outcome. To learn more about the differences between baking soda and baking powder and when to use each, I've written an article that you might find helpful: "Baking Soda vs. Baking Powder: Which One Should You Use?"
👉 Read the full article here: https://reiheychem.com/baking-soda-vs-baking-powder-which-one-should-you-use/
I hope this brief explanation and the article provide the information you need!
Also, here's a similar recipe (much used and liked) from another site that you could use as comparison.
https://www.allrecipes.com/recipe/7468/rhubarb-cake-i/