Cake without baking soda

Question

I have this delicious recipe for flourless almond cake:

• 1 1/2 cups whole almonds, toasted
• 4 large eggs, at room temperature, separated
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

  1. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  2. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  3. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes.

I know a friend who is allergic to baking soda and baking powder. What will happen if this recipe is made without baking soda? Will it collapse although I had beaten the egg whites? Aren't they responsible for making the cake rise?

Answer 1

Honey is acidic with a pH of 3.9- that's more acidic than some oranges. There is also quite a lot of honey in this recipe that will give the acid the baking soda needs to react.

In this recipe, both the egg whites and the baking soda are going to provide some leavening. Without the soda the cake will undoubtedly be a little more dense.

Additionally, even when not contributing to leavening, raising the pH will promote browning of baked goods. I think the ground almonds will give nice color but the recipe may be a little paler without the soda.

There is no soda in angel food cake and I expect this cake will also be just fine without it.

Answer 2

My guess is that taking out the baking soda won't do much as there is no acid in the recipe for it to react with. Baking powder is baking soda plus cream of tartar, which is an acid, so baking powder supplies its own reactant. Baking soda relies on the rest of the ingredients to supply the acid, and almonds, honey, and eggs are not going to do it. So the baking soda is probably superfluous to begin with.

Answer 3

You can try using the brewer's yeast. It's natural and not chemical like baking soda.There is a commercial liquid version used for instantaneous usage (your case, or more generally for desserts like cakes), so i think you just need to know where to find it.