Leavening for Ginger Cakes

Ginger cakes require careful balance of chemical leaveners due to acidic ingredients like molasses and sour cream. The combination of baking powder and bicarbonate of soda provides both immediate and delayed lift. Bicarbonate of soda reacts with acidic ingredients for tenderness and helps neutralize harsh molasses flavors. Proper ratios prevent dense, sunken cakes while avoiding overly alkaline taste. All ingredients must be at room temperature for even mixing and optimal rise. The batter should be thick but pourable - too thin indicates insufficient flour, while too thick suggests inadequate liquid. Proper leavening creates the light, tender crumb that transforms heavy spice cakes into elegant desserts.