Bolo sem bicarbonato de sódio

Eu tenho essa deliciosa receita para bolo de amêndoa sem farinha:

• 1 1/2 cups whole almonds, toasted
• 4 large eggs, at room temperature, separated
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

  1. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  2. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  3. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes.

Eu conheço um amigo que é alérgico a bicarbonato de sódio e fermento em pó. O que acontecerá se esta receita for feita sem bicarbonato de sódio? Ela entrará em colapso apesar de eu ter batido as claras? Eles não são responsáveis por fazer o bolo subir?