Biden strikes again?
Had to look it up, I know an acid + base = salt + H2O. And that wouldn’t normally produce a gas.
So sodium bicarbonate + acetic acid = carbonic acid, which is unstable and decomposes into water and carbon dioxide. Ah ha, there’s the gas!
So baking powder contains baking soda plus an acid in powder form, so carbon dioxde is created as soon as water is added, somehow it is also double acting so there’s an additional reaction when it is exposed to heat. I never have looked to see how that one comes about. Usually cake recipes involving baking soda don’t have vinegar in them though, an alkaline like molasses or cocoa is supposedly sufficient to cause it to rise too, or buttermilk or sour cream. hmmmm, again that vinegar is a mystery....
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Spent an hour reading about the history of red velvet cake.
Velvet refers to the soft crumb of the cake, vinegar has a hand in that. Apparently, it has numerous purposes.
Copied and pasted from various sources:
“Enhancing color: The anthocyanins in the cocoa powder, responsible for the cake’s red color, are more easily extracted in an acidic environment, resulting in a deeper, more vibrant color.” (Seems this was before the advent of red food coloring, but the vinegar tradition remains.)
Vinegar also plays a crucial role in maintaining the cake’s moisture content and texture:
* **Hydration:** Vinegar helps to retain moisture in the cake, ensuring it remains tender and moist even after baking.
* **Emulsification:** The acidity of the vinegar helps to emulsify the oil and butter, creating a smooth, even texture.
* **Tenderization:** Vinegar tenderizes the gluten in the flour, making the cake more delicate and less prone to toughness.
The Science Behind the Reaction
To fully appreciate the significance of vinegar in red velvet cake, it’s essential to understand the chemical reactions that occur during the baking process.
The Maillard Reaction
When the acid in the vinegar reacts with the amino acids in the egg and the reducing sugars in the sugar, it triggers the Maillard reaction – a non-enzymatic browning reaction between amino acids and reducing sugars. This reaction is responsible for the development of the cake’s characteristic flavor, aroma, and color.
Conclusion
In conclusion, vinegar plays a vital role in the creation of red velvet cake, from balancing flavors and textures to enhancing the cake’s color and moisture content. While it may seem like an unusual ingredient, its unique properties make it an essential component of this beloved dessert. So the next time you indulge in a slice of red velvet cake, remember the humble vinegar that helped make it possible.
Vinegar + baking soda puts the “crackle” in gingersnaps too.
Well thank you for that information!
I always wondered why the Tenderflake lard recipe for pastry had a cup of cold water, a beaten egg, and a tablespoon of white vinegar. That explains it!