National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

Which leavening agent is used in cake doughnuts?

1. Baking powder

2. Baking soda

3. Yeast

4. Cream of tartar

The correct answer is: Baking soda

Baking powder is the appropriate leavening agent used in cake doughnuts. This agent contains both an acid and a base, which react when moisture and heat are applied, producing carbon dioxide that helps the dough rise. The result is a tender, cake-like texture that is characteristic of cake doughnuts. Baking soda alone would typically require an acid, such as buttermilk or yogurt, to activate it for leavening, which is not a common pairing for cake doughnut recipes. Yeast is generally utilized in raised doughnuts, which are allowed to ferment and rise over a longer period, leading to a different texture and flavor profile. Cream of tartar mainly serves as an acid in recipes but is not a leavening agent by itself; it is often combined with baking soda in other baked goods to stabilize them. Therefore, cake doughnuts specifically rely on the leavening properties of baking powder to achieve their desired lightness and texture.