Chemistry
Answered
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#Class10 #BakingSoda #CookingChemistry
Why is baking soda used in cakes?
What’s the “fluffing” secret?
Admin User
Asked 1 week ago
1 answers
Answers (1)
Admin User
Answered 2025 years ago
Baking soda releases CO₂ when heated, making the batter rise and cakes soft and spongy.
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