For making cake, baking powder is taken. If at home your mother uses baking soda instead of baking powder in cake,
How will it affect the taste of the cake and why?

Explanation

To answer the question about how using baking soda instead of baking powder affects the taste of a cake, we can break it down into a few clear steps:

### Step 1: Understand the Ingredients
- **Baking Powder**: It typically contains a combination of an acid (like cream of tartar) and a base (like sodium bicarbonate). When mixed with liquid and heated, it produces carbon dioxide (CO2) gas, which helps the cake rise and gives it a light texture.
- **Baking Soda**: This is pure sodium bicarbonate (NaHCO3). It is a base and needs an acid to react with to produce carbon dioxide.

### Step 2: Reaction of Baking Soda
- When baking soda is used in a cake recipe, it will decompose upon heating. The reaction can be simplified as:
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