#for like an hour or so sl that the yeast grows

[elliot-orion]

To the best of my knowledge, chiffon cake gets its height and air from very whipped egg, not so much baking powder or what have you, though that obviously helps a bunch and some recipes do call for it. However like Lynn said, yeast won’t do a hell of a lot unless you give it some time to grow (aka proving in a warm place), though I think it will do something because cakes have lots of sugar which yeast v v v much likes and it might do a little in the oven before it dies. Honestly I don’t think it’d do much to a chiffon cake given that the baking powder isn’t very necessary in general. It might make it very crumbly or dry but I don’t think it’d be a massive disaster and would probably still be edible (though might taste a bit yeasty, but maybe not).

That being said, if it was a different kind of cake, ie not one raised by eggs like chiffon or genoise (sp?), then you’d get the hockey puck cake for sure without baking powder. It just depends. Hope this helps though!!

to all the bakers out there

asking for science (okay fine, y’all know it’s for wip reasons) what happens if someone replaces baking powder with dry yeast in a cake recipe? does it still work?  what if it’s two tablespoons of dry yeast for a chiffon cake that requires only about 300g of flour? i need to know how much of a disaster this is going to be for my OCs HAHAHA any help would be greatly appreciated! google is only giving me things on bread and i’m not about that life edit: some recipes omit the baking powder entirely, but still. what does that much yeast do to a cake recipe??