Cake Gel vs. Baking Powder

Date:2025-01-08

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In the world of baking, there are numerous ingredients used to improve the texture, taste, and appearance of cakes and other baked goods. Among the most commonly used ingredients are Cake Gel and Baking Powder. Cake Gel and Baking Powder are common but different. At first glance they seem alike, yet their functions, usage and effects vary. Next, we'll explore these differences to help you to better understand how each works and when to use them.

Ingredient Composition

Cake Gel: It is usually a compound preparation of various fine chemical raw materials. The core ingredients include thickeners, such as xanthan gum and pectin. These can build a fine micro-structure in the batter system, like an invisible net, enhancing the viscosity and stability of the batter. Some stabilizers are also added to ensure that the properties of the batter remain in an ideal state during different stages such as stirring and heating, preventing problems like layering and collapsing.

Baking Powder: Baking powder is like an acid-base small bomb. Its main ingredients include sodium bicarbonate (that is, baking soda), acidic substances, commonly like cream of tartar, plus some cornstarch as a filler. When it encounters water and heat, sodium bicarbonate and the acidic substances start to "fight", triggering a chemical reaction and "popping" out a large amount of carbon dioxide gas. These gases are the key to making the dough expand and become soft and porous. Imagine that suddenly there are a lot of small balloons in the dough, and it will surely puff up!

Cake Gel in cake

Function Showdown: One Shapes, the Other Puffs

Cake Gel: It focuses on optimizing the internal texture of the cake. When the batter is stirred, it can incorporate air more efficiently. These evenly distributed tiny bubbles give the cake a fine texture after baking, with a soft and fluffy taste that is as light as a cloud. Moreover, it can strengthen the structural support of the cake. It effectively prevents the cake from collapsing during the baking process. This can be due to gravity or the escape of internal gas. In this way, cake gel ensures that the baked cake has a complete and plump appearance.

Baking Powder: Its core function is to act as a leavening agent, which means it gives baked goods a fluffy body.When it comes to making different kinds of baked products, like bread, muffins, or biscuits, the use of baking powder is quite common. As long as an appropriate amount of it is added and the dough enters the oven, the baking powder starts to work. It generates carbon dioxide gas that makes the dough expand as if being inflated. This process forms a porous structure inside the baked goods, achieving a soft taste and greatly enhancing the eating experience.

Applicable Scenarios: Each Has Its Own Strengths, Precision Strike

Cake Gel:Due to its excellent shaping ability for cake texture, cake gel is especially suitable for making high-end cakes that pursue ultimate taste. For example, chiffon cake and sponge cake. If these cakes lack cake gel, the taste will immediately be greatly reduced, becoming rough and loose. Moreover, nowadays, people are paying more and more attention to health and like to make low-sugar and low-fat cakes. At this time, cake gel shines even more. It can still ensure a good taste of the cake even when the amount of oil and sugar is reduced, without being dry.

Baking Powder: The applicable range of baking powder is extremely wide. It is simply a "universal oil" in the baking world. When making a quick bread at home daily, wanting to have a muffin in a hurry in the morning, or making some small biscuits for children, baking powder is essential. As long as you want the dough to expand quickly and become soft and delicious, just grab a handful of baking powder and put it in, and you can't go wrong. It can meet all your sudden whims for baking and help you easily become a baking master.

How to Use Cake Gel and Baking Powder

Cake Gel: When using cake gel, you need to be careful. Generally, at the beginning of stirring the batter, add it together with the wet ingredients. At this time, the batter is relatively thin, and the cake gel can quickly and evenly disperse. However, be careful not to pour too much by mistake. Otherwise, the batter will become extremely thick and the cake won't be able to expand; if you pour too little, it won't achieve the desired effect. When stirring, also be gentle and don't use too much force. If you stir the batter until it forms gluten, the cake will become firm and the taste will be poor.

Baking Powder: The key to using baking powder lies in "moisture prevention" and "speed". The purchased baking powder must be sealed well and stored in a cool and dry place. If it gets damp, it will fail and turn into a pile of useless powder. When using it, first mix it evenly with the dry ingredients. Then, as soon as you add the wet ingredients, immediately put the dough into the oven because once it comes into contact with water, it will start to produce gas. If you don't bake it quickly, the gas will escape and the expansion effect will be gone.

Baking Powder in cake

Key Differences Between Cake Gel and Baking Powder

Feature	Cake Gel	Baking Powder
Main Function	Enhances moisture, elasticity, and texture	Promotes leavening, making the cake light and fluffy
Composition	emulsifier, sorbitol, glucose syrup, skim milk powder.	Acidic and alkaline substances (e.g., cream of tartar, baking soda)
Effect on Texture	Keeps the cake moist, improving tenderness	Creates a light, airy texture by causing the batter to rise
Typical Use Cases	Used in cakes that require moisture and softness (e.g., sponge cakes, chiffon cakes)	Used in baked goods requiring leavening, such as muffins, cakes, and cookies

Conclusion

For bakers aiming to stand out, understanding the difference between Cake Gel and Baking Powder is crucial. It’s the key to transforming a basic bake into a showstopper. With this knowledge, bakers can choose the right ingredient for the perfect texture and taste. Whether it’s a decadent cake or a simple muffin, mastering these ingredients ensures every bake reaches its full potential.

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