- A. Sodium hydrogen carbonate ✅
Step-by-step explanation:
The absence of tartaric acid in baking powder can lead to a bitter taste in the cake due to the presence of sodium hydrogen carbonate
✼ Sodium Hydrogen Carbonate is also known as baking soda.
- Tartaric acid is often used in baking powder to react with baking soda and release carbon dioxide gas.
- which helps the cake rise.
- Without tartaric acid if only baking soda is present, it might not react properly, leading to an excessive amount of alkaline sodium compounds in the cake, resulting in a bitter taste.