What sort of vinegar am I supposed to use when making cakes?

The two most frequently used in baking are white vinegar and apple cider vinegar. White vinegar has a sharp, even harsh, flavor if tasted alone, but it is a very simple flavor and does not really stand out when used in a complex batter. Cider vinegar, made from apples, has a faintly fruity flavor and is quite sweet compared to other types of vinegar. It鈥檚 very mild and works even better in batters because there is virtually no chance of any vinegar flavor surfacing in the finished product. Cider vinegar is my top choice in baking, but I don鈥檛 have a problem using white vinegar, either.





Balsamic vinegar is very popular at the moment and readers often ask if it can be used in place of other types of vinegar in recipes. The general rule here is that a recipe will call for balsamic if balsamic should be used. It can be used in other baking applications, but you should keep in mind that the flavor of balsamic vinegar is stronger than most other types of vinegar and it actually can show up in a finished product - especially if the cake is mildly flavored to begin with. Unless I wanted to play up the tangy flavor of the vinegar, or use it to contrast with a naturally sweet fruit, I would opt for white or cider before balsamic in most baked goods





So either use white vinegar,apple cider vinegar, or Balsamic vinegar.What sort of vinegar am I supposed to use when making cakes?
for a cake, use plain white vinegar, as a matter of fact, if a recipe doesn't specify assume its the white vinegarWhat sort of vinegar am I supposed to use when making cakes?
Avoid using a malt vinegar and use a sweet white wine vinegar for better results. ;)
white vinegar
Jennybab, Libby is quite right, if it doesn't specify use the white.





Chris
eewww i wudnt use any

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