When you're baking a cake, the type of leavening agent you use can really change how high and fluffy your cake turns out. Let’s check out three common leavening agents:

1. Baking Powder: This is a mix of an acid and a base. It usually works in two stages. First, it creates bubbles when you add liquid, and then again when you heat it in the oven. Cakes made with baking powder often rise nicely and have a light, fluffy texture.

2. Baking Soda: This leavening agent needs an acid (like vinegar or yogurt) to work properly. It’s really strong, so only a tiny bit is needed to make your cake rise. But be careful! If you use too much, your cake could end up dense or even taste a little soapy.

3. Whipped Egg Whites: When you beat egg whites until they form soft peaks, they trap air. This method makes your cake very light and airy, which is great for sponge cakes. It’s important to fold them in gently so that you don’t lose that wonderful volume.

In short, picking the right leavening agent can change your cake from flat to fantastic!