But if you have to add it, you will usually add baking powder.

Baking soda is alkaline, and fresh eggs are generally alkaline. So if it can't fully react, there will be a lot of residue, which will affect the taste.

Baking is complex, and the ingredients are baking soda+some edible acid salts+starch. It is characterized by its own full response.

Therefore, in the process of forming the cake formula, baking powder should be used when the egg content is high. When the egg content is less than 25%, baking soda is usually used.