AHello everyone,

I've seen many videos where bakers use both baking soda and baking powder in making a cake, why is this? According to my not too great knowledge, baking powder makes the cake grow, but what's up with the baking soda ? I'm looking to make my cakes even more spongy, does this work for that?

Thanks ;)

You generally see baking soda in recipes where there's an acidic ingredient.  Here's more to read:

http://www.joyofbaking.com/bakingsoda.html
 

http://culinaryarts.about.com/od/bakingdesserts/a/Baking-Soda-And-Baking-Powder.htm

To make your cakes more spongy, you should look for recipes where the egg whites are beaten separately and then folded in.  Genoise recipes are very spongy but they require a simple syrup for moisture.  They are intentionally on the drier side to soak up whatever liquid you use to imbibe the cake.

AThank you Annie :)

^^^^^^^^^^

I think it has to do with the Abilify.

LOL!!!!!!