There are three kinds of raising agents. Recognising which one you're using can really help you to maximise it!
AirAir is added in pretty much every recipe because it gets into the mix through these things:
During baking, the trapped air expands, pulling the mixture up. Protein solidifies, and traps the air in the mixture. |
SteamHas to come from a liquid component, such as:
Liquid boils during baking. Steam forces itself through the mixture, stretching it. When it escapes, air rushes in to replace it. Sometimes steam gets trapped in bubbles, and then the cake collapses. |
Carbon-DioxideCarbon dioxide actually comes from two places.
The heated Carbon dioxide expands when it gets hot, which stretches the mixture, so it rises. The gas is released when a chemical agents get wet, or when yeast ferments. |