Leavening Agents – Why Cakes Rise
If you have ever baked a cake that came out flat and heavy, the problem was probably the leavening agent.
Leavening agents create gas bubbles inside the batter. These bubbles expand in the oven and make your cake rise.
Baking Powder
Baking powder is the most common leavening agent in cakes and scones. It already contains everything it needs to react, so you just mix it into your flour. It consists of cream of tartar, acid, and Corn Starch.
Baking Soda
Baking soda is stronger than baking powder, but it needs acid to work. That acid can come from:
lemon juice
Buttermilk or Inkomazi
Vinegar
Yogurt
Without acid, baking soda will not help your cake rise. It will make them a bit bitter!
Yeast
Yeast is used in bread. It feeds on sugar and slowly releases gas, which creates the airy texture of bread.
Why Baking Powder and Baking Soda Are Sometimes Used Together
Some recipes use both because:
- baking soda reacts with acidic ingredients to create rise
- baking powder provides extra lift during baking
This combination helps baked goods rise properly and also improves flavour and colour.
Yeast – A Living Leavening Agent
Yeast is different from baking powder and baking soda because it is alive. It feeds on sugar and produces gas slowly, which creates the airy texture in bread.
What Yeast Needs to Work
Yeast needs:
- warmth
- moisture
- sugar (food)
If the liquid is too hot, it will kill the yeast. If it is too cold, the yeast will stay inactive.
Types of Yeast
- Instant yeast – can be mixed directly into flour
- Active dry yeast – needs to be dissolved in warm water first
How Leavening Agents Should Be Stored
Baking powder and baking soda:
- should be kept in airtight containers
- lose strength over time, so they should be replaced regularly
Yeast:
- should be stored in a cool place or refrigerator
- must be sealed tightly to prevent moisture damage
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