Most cakes nowadays become airy thanks to the use of frothy eggs, or more commonly, by adding baking soda or baking powder. However, just like we can leaven bread with yeast, we can do the same for cakes! Though nowadays they’re not as common, yeast-leavened cakes have been around for a long time, longer than […] The post The Science of Yeast Cakes (+ Recipe) appeared first on FoodCrumbles .