I need another hypothesis: Mom and I were baking a cake for my brother's birthday. We didn't have any baking powder. The recipe said to add one teaspoon of baking powder to the cake batter. Since that's such a small amount we baked the cake anyway. We were very disappointed when the cake came out of the oven flat instead of fluffy. We think maybe we needed to add the baking powder.
Even though the baking powder was in little amount, it is very reactive. It would change how the cake would rise in the oven, this is why it didn't rise, because it wasn't added. Baking powder or soda is very crucial in baking for a good result. Hope this helped even though this is ten years in the future lol.
my hypothesis is that all the cake fail for no following instructions
Well, well, well, looks like you and your mom were baking a cake and got a little flat result. Don't worry, I've got another playful hypothesis for you: Maybe a mischievous cake fairy snuck into your kitchen and replaced the baking powder with "baking flatulence" powder. That's why your cake ended up not-so-fluffy. Those sneaky fairies, always up to no good!
To form a hypothesis for your situation, we need to break down the problem and consider the possible variables that could have contributed to the cake coming out flat instead of fluffy.
1. Baking powder: The recipe calls for one teaspoon of baking powder, which helps the cake rise by creating bubbles when combined with other ingredients. The absence of baking powder in your cake batter could certainly be a potential factor.
2. Other leavening agents: Baking powder is not the only leavening agent used in baking. It is possible that the recipe includes other ingredients that contribute to the cake rising, such as baking soda or eggs. It would be important to check the entire recipe for any other leavening agents.
3. Mixing technique: Proper mixing technique is crucial in baking. If the batter was not mixed enough or if it was overmixed, it could affect the formation of air bubbles and therefore impact the final texture of the cake.
4. Oven temperature: Oven temperature plays a vital role in baking. If the oven was not preheated to the correct temperature, or if it fluctuated during baking, it could affect the cake's rising and result in a flat texture.
Given these considerations, we can formulate a hypothesis: "The absence of baking powder in the cake batter, combined with any potential lack of other leavening agents, improper mixing technique, or inconsistent oven temperature, may have contributed to the flat texture of the cake."
To test this hypothesis, you could try remaking the cake with the correct amount of baking powder and ensuring that all other factors, such as mixing technique and oven temperature, are properly taken care of. By making these adjustments, you can determine if the presence of baking powder was indeed a crucial factor in achieving a fluffy cake.