What type of vinegar would work best for this cake recipe???

[ali31]

Hi Everyone!

I'm baking a spice cake which calls for 2 tablespoons vinegar to be mixed with 1 cup less two tablespoons milk, I imagine to simulate buttermilk...

Anyhow, as I'm somewhat of a novice baker and the recipe doesn't specify, what specific variety would work best? White vinegar, cider vinegar, rice vinegar, or red wine vinegar (probably not)....

Thanks! Any help would be appreciated :)

[janniecooks]

White vinegar (distilled vinegar) is generally what would be used for this purpose. You are exactly right, the vinegar in milk is to simulate/substitute for buttermilk. Personally I wouldn't use any vinegar for this other than white (distilled).

[paulj]

It puzzles me why people use vinegar to simulate buttermilk, when they could just as easily replace the baking soda with baking powder. The ease with which they suggest alternatives such as lemon juice or a neutral vinegar, implies that taste of the acid in buttermilk is not important, just its interaction with the baking soda.

[janniecooks]

I agree that the important thing is the interaction with the baking soda. I've never really given it much thought, other than to make the pseudo-buttermilk when I have none and a recipe requires it. I'd rather do that than sub baking powder, to assure myself I'd get the results expected. I guess I'm just a recipe slave, especially when baking!

[magiesmom]

I use white vinegar or sometimes cider vinegar. I don;t think you can taste it much, really.

[paulj]

how much baking soda?

[BananaBirkLarsen]

I often mix white vinegar with milk when I'm out of buttermilk and need it for a recipe. Lemon juice works well too (if you're baking something that would benefit from a lemony taste).

[letsindulge]

White vinegar wouldn't lend any color, and is the most neutral tasting of the ones you mentioned.