Why baking powder and baking soda is used in certain recipes

 

Ghee-cake making process

• Many ghee cake recipes (and other sponge-style cakes) use both baking powder and baking soda together. Here’s why:

 The Role of Baking Powder & Baking Soda in Ghee Cake

Baking Soda (Sodium Bicarbonate)

• Needs an acid to activate (like yogurt, lemon juice, vinegar, or sometimes brown sugar/cocoa).
• Gives a quick, strong rise when the batter is mixed.
• Also helps with browning and gives a softer texture.

Baking Powder

• Contains both acid and base in itself (cream of tartar + baking soda).
• Works in two stages: once when mixed (moisture) and again in the oven (heat).
• Provides a steady rise and ensures the cake doesn’t collapse.

 Why Both in Ghee Cake?

• Fat-heavy batter → Ghee adds richness but can make the cake dense. Using both helps lighten it.
• Even texture + good volume → Soda gives quick lift, powder gives sustained lift = fluffy yet moist cake.
• Flavor balance → Baking soda neutralizes acids in the batter, preventing sourness and giving a pleasant flavor.
• Golden color → Soda encourages better browning, which ghee cakes are known for.

 In short: Baking soda = quick lift & color, Baking powder = steady rise & stability.

Together, they make the cake light, golden, and soft, instead of heavy or greasy.: