Baking powder in the context of "Cake"

Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply "bicarb", especially in the UK), or salaratus, is a chemical compound with the formula NaHCO₃. It is a salt composed of a sodium cation (Na) and a bicarbonate anion (HCO−3). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of sodium carbonate ("washing soda"). The natural mineral form is nahcolite, although it is more commonly found as a component of the mineral trona.

As it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, brewing soda and bicarbonate of soda and can often be found near baking powder in stores. The term baking soda is more common in the United States, while bicarbonate of soda is more common in Australia, the United Kingdom, and New Zealand. Abbreviated colloquial forms such as sodium bicarb, bicarb soda, bicarbonate, and bicarb are common.

Ammonium carbonate is a chemical compound with the chemical formula [NH₄]₂CO₃. It is an ammonium salt of carbonic acid. It is composed of ammonium cations [NH₄] and carbonate anions CO2−3. Since ammonium carbonate readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and is a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn, and produces a pungent smell when baked. It comes in the form of a white powder or block, with a molar mass of 96.09 g/mol and a density of 1.50 g/cm. It is a strong electrolyte.

Eben Norton Horsford (July 27, 1818 – January 1, 1893) was an American scientist who taught agricultural chemistry in the Lawrence Scientific School at Harvard from 1847 to 1863. Later he was known for his reformulation of baking powder, his interest in Viking settlements in North America, and the monuments he built to Leif Erikson.

A flour tortilla (/tɔːrˈtiːə/, /-jə/) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.

A scone (/skɒn/ SKON or /skoʊn/ SKOHN) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, Scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash. The sweetened scone is a basic component of the cream tea, and the afternoon tea. It differs from teacakes and other types of sweet breads that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006.

Sponge cake is a type of light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance.

The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the poet Gervase Markham, The English Huswife (1615). The cake was more like a cracker: thin and crisp.

A scone (/skɒn/ SKON or /skoʊn/ SKOHN) is a traditional British and Irish baked good, popular in the United Kingdom, Ireland, Canada, Australia and New Zealand. In the US, scones are a different baked product from the rest of the world, usually sweeter, triangular in shape and served on their own. Scones are usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans, or fried in a frying pan. A scone can be either lightly sweetened or savoury, and can be occasionally glazed with egg wash. The sweetened scone is a basic component of the cream tea, and the afternoon tea. It differs from teacakes and other types of sweet breads that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006.