Is baking powder always needed in cake recipe?

i am going to make a simple yellow cake out of scratch and i don't have any baking powder. soo what happens if you don't add any baking powder? hmmm...tell me. thanks!Is baking powder always needed in cake recipe?
If the recipe call for it then yes. Baking powder is a leavening agent. Your cake won't rise without it.Is baking powder always needed in cake recipe?
If you don't have self-rising flour, which already contains the baking powder, you might try making a sourdough cake. This one is pretty good (love the topping) The only problem is ,you have to wait a few days for the starter to ';grow your yeast for your cake to rise. Might be quicker to run to the store and spend a couple bucks on some baking powder. Be sure to date it and try to use it up within 6 months or so as it will loose its power over time.





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No, the only time it will require baking powder is if the recipe says do not use self-rising flour
If you don't use baking powder on a standard yellow cake recipe you'll end up with a completely inedible brick, unless it's a no-baking powder recipe that uses self-rising flour. The best I can give you is a yellow chiffon cake recipe which is leavened with egg foam instead of baking powder. Of course, you have to have all the ingredients for this.





10 oz cake flour


8 oz sugar


.25 oz salt


.5 oz baking powder





5 oz vegetable oil


5 oz egg yolk


7.5 oz water


.25 oz vanilla





10 oz egg whites


5 oz sugar


5/8 tsp cream of tartar





-Have all ingredients at room temperature.


-Sift the first group of dry ingredients into the mixing bowl of a standard mixer


-With the paddle attachment on second speed gradually add the oil, then egg yolks, water, and vanilla in a slow, steady stream. Stop several times to scrape down bowl. Mix until smooth, but don't overmix.


-Whip the egg whites until they form soft peaks. Add the cream of tartar and a sugar in a stream and whip to firm, moist peaks.


-Fold the whipped egg whites into the flour-liquid mixture. Grease and flour the bottoms(not the sides) of two pans, fill to 2/3rds full. Bake at 365 for 25-30 minutes, then check the cakes to see if they spring back lightly when touched in the center. Keep baking and checking them until they are done.





I doubt you want to do all that, though. Although you can always try it one day if you feel adventurous :) I also think this will make way more than 2 9 inch round cake pans worth of cake. It's from a formula for a restaurant type professional baking book, not a recipe. You could probably half this recipe. I recommend just running to Wal-mart and getting some baking powder.