I have this well-rated chocolate cake recipe that I have not baked yet.
It's ingredients (among others) are
- 175g self-raising flour
- 1 tsp bicarbonate of soda
My understanding is that soda is needed to make the cake fulffier, and it only works when it is dissolved in vinegar (or there is something acid in the batter, e.g. kefir). And there are no acidic ingredients in this recipe (sunflower oil, self-raising flour, cocoa powder, bicarbonate of soda, caster sugar, golden syrup, eggs, semi-skimmed milk).
So what's its purpose here?