Actived Baking Soda

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I had done silly mistake yesterday while I was baking a lemon cake, I used equal quantity of plain flour, sugar, butter, lemon zest and 2 eggs to make a batter then I sort of wanted to ease the job by add the lemon juice into the batter after I had mixed everything together in the bowl. Then I can play with Tiggy (cat) while the cake is in the oven.

When the cake turn out, it sunk in the middle and it tasted like baking powder water. The reason is acid of the lemon making the raising agent work even quicker by the time I pour the batter and putting the cake into the oven, the raising agent had nearly disappear, that is why the cake only raising halfway and collapse in the middle. Then I have to offer a whole loaf cake to the bin. Now I learned a lesson of try not to ease the job when is not necessary.

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