the recipie only calls for 1 teaspoon of vinegar
2007-03-01 08:08:40 · 10 answers · asked by leahh303 2 in Food & Drink ➔ Cooking & Recipes
what the hell kind of cake are you making that requires vinegar? and yes, baking is a science, and not as opposed to "regular" cooking, but as opposed to just cooking, because baking is baking, not cooking. and you can definitely experiment with the recipes, IF you know the science behind them. I really want to know what kind of cake you're baking, because I've never seen a cake recipe with vinegar in it. interesting.
2007-03-01 08:22:36 · answer #1 · answered by Anonymous · 1⤊ 1⤋
Vinegar is put in a cake to be the acid ingredient to make the baking soda work and release the carbon dioxide to make the cake rise. All recipes using baking soda and not baking powder must have an acid ingredient. You can substitute lemon juice, orange juice ,apple sauce, r sour milk or buttermilk.
Chemically, if the baking soda does not have the acid it can react with the fat in the cake and make soap. I did not believe this when I learned it in food chemistry, but I observed it on board an aircraft carrier in the mess. The chocolate cake had spots of soap.(soap is made from fat and sodium, baking soda is sodium bicarbonate. The carbonate gives the CO2 gas for leavening.
2007-03-01 08:22:23 · answer #2 · answered by science teacher 7 · 0⤊ 0⤋
science teacher is correct.
Baking is chemistry. You need to follow the recipe for it to turn out correctly. In other cooking experimenting is fun and can get you wonderful results but baking is different. You need certain combinations of ingredients for the item to come out right. You can of course substitute ingredients in the same family . Like lemon juice or other acids for the vinegar but don't leave it out. Good luck in your baking endeavors
2007-03-01 08:35:50 · answer #3 · answered by KTJ 1 · 0⤊ 0⤋
I think you could do without the vinegar. I have never heard of putting vinegar in a cake.
2007-03-01 08:14:46 · answer #4 · answered by Max 6 · 1⤊ 1⤋
FYI vinegar is an acid. Acids are necessary for leavaning agents such as baking powder or baking soda to work. It's not so much for the flavor as the chemical reaction. Baking is chemistry so be careful omitting it!
2007-03-01 08:21:02 · answer #5 · answered by Scott O 3 · 1⤊ 0⤋
without seeing the rest of the recipe, it's hard to say why the vinegar is there. its clearly not there for its flavor so it probably has something to do with causing your cake to rise, so i'd leave it in there. baking is a science unlike regular (savory) cooking and you can't just omit or add things unnecessasarily without messing with its molecular components. follow baking recipes to the letter and don't experiment too much with the science behind them. if you don't have vinegar, find another recipe.
2007-03-01 08:12:51 · answer #6 · answered by chingona1027 3 · 3⤊ 1⤋
NO, it's vital to activate the leavening (either baking soda or baking powder) in the cake.......the acidity of the vinegar is what is needed to make the cake rise properly in the baking process.....Enjoy!!!
Christopher
2007-03-01 09:18:31 · answer #7 · answered by ? 7 · 0⤊ 0⤋
No, a recipe is a chemical composition to create the recipe you have, without the vinegar you will throw it out of balance.
2007-03-04 13:53:59 · answer #8 · answered by Diane T 4 · 0⤊ 0⤋
I never had a cake recipe that called for vinegar. It doesn't sound correct.
2007-03-01 08:22:35 · answer #9 · answered by ? 7 · 1⤊ 2⤋
Yup, no prob, wont make much of a differance.xx
2007-03-01 08:12:47 · answer #10 · answered by Londonbaby 3 · 0⤊ 1⤋