Need to add baking soda?

Dec 28, 2020
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I have a wonderful orange cake recipe that calls for orange juice and 4 teaspoons of aking powder (it's a party size cake that calls for 12 eggs).
I decided to change it up by using passionfruit juice and it rose beautifully but had a very subtle "after tang".
Should I have added baking soda as well and if so how much? I understand this is usually added to recipes containing acidic ingredients to neutralize.
How to decide how much and when to add when substituting liquids such as fruit juice
Also when adding alcoholic liquids such as liqueurs /wine to a cake recipe what ratio do you recommend?
Thank you


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