Everyone agreed that A tested a bit more complex. One of my taste testers (or is it test tasters) is quite sensitive to baking powder, and said B tasted a bit too much like baking powder. A had a bit more and larger trapped bubbles, see figures 1 and 2. When cooled and cut, both had a really (equally) nice bouncy, fluffy, slightly crumbly spongy texture. B smelled like a normal cake/quick-bread, but A filled the house with a "doughnuty" smell (the most scientific term that can be used here would probably be: super yummy).
![zpm nocturn zpm nocturn](https://i.ytimg.com/vi/eZCFky3iMOM/maxresdefault.jpg)
However, B rose more evenly, whereas A rose a bit less towards the edge of the pan. Results:īoth cakes rose to 2.5 times the batter height/level. I poured the batters into oiled and floured pans and baked each cake on its own in a preheated oven for 40 minutes (this is when both passed the skewer test) at 350 F. The baking powder and baking soda I added to the dry ingredients.Īfter waiting for an hour for A to do its thing (of course B was ready to put in the oven instantly), I poured the milk mixture into the combined dry ingredients and gently stirred, just enough for the components to combine. When I made B I added the vinegar to the milk mixture and mixed - the soy milk got thicker and curdled a little. Then for one ( A) I added: 1 ½ tsp dry yeastĪnd for the other one ( B) I used: 1 tsp baking powderįor both I warmed up the milk and margarine just enough that it melted and added the vanilla, then let it cool down.įor A I then added the extra 2 tbsp of sugar and the yeast, and let the yeast get activated and work for an hour - the soy milk curdled and completely separated. Just so you have the feeling of what the batter was like, I will add my experimental materials: I tried to keep it really simple, and threw together some ingredients that I had in the house (using a simple quick-bread/muffin method). To perform the comparison I divided all ingredients in two and the only difference between them was the leavening. After the discussion here I got very curious and wanted to compare what I would call a " yeast cake" (even though this is against the traditional definition, but the texture is more or less that of a spongy cake/quick bread) to the "same" cake made with baking powder.