Tender and soft cakes with baking soda
Sodium bicarbonate is the main ingredient of baking powder. The use of sodium bicarbonate for this purpose due to the fact that the bicarbonate of soda when heated (around 70°C) or in contact with acidic substances (such as yogurt) decomposes, releasing carbon dioxide gas (CO2).
From exactly the same reason, you can also add baking soda in the batter for preparing pancakes or in the mixture for preparing omelets (half a teaspoon for 3 eggs) or the mashed.
For more tender and soft cakes, add baking soda to the flour (1 teaspoon (5g) in half kg of flour). Soda can also be dissolved in milk and the mixture added to the dough. Sodium bicarbonate accelerates the dough rising, but cannot replace the yeast.