When a cake batter stands too long the volume of the final product will be increased.

Question

Quizplus · Accepted Answer

When a cake batter stands too long, the leavening agents may lose their power to rise the cake, resulting in a denser final product. This can be caused by the chemical reaction between the ingredients in the batter, which can occur over time, and the exposure of the batter to air, which can cause the carbon dioxide bubbles to escape.

When a Cake Batter Stands Too Long the Volume of the Final