What is the function of vinegar in a cake?

Vinegar doesn't have a significant impact on the flavor of a cake. It's primarily added for its chemical properties and how it contributes to the cake's texture.

Here's how vinegar works its magic in a cake:

* Tenderizes the gluten: Vinegar's acidity reacts with the gluten in flour, helping to break down its structure and create a more tender crumb. This is especially helpful in cakes with a high protein flour, like whole wheat, where the gluten can be tougher.

* Enhances the leavening: Vinegar interacts with baking soda, a common leavening agent in cakes. This chemical reaction produces carbon dioxide bubbles, which cause the cake to rise.

* Improves browning: The acidity in vinegar can help promote browning on the surface of the cake, resulting in a richer color and a more appealing crust.

Overall, vinegar is a subtle but important ingredient in cake recipes, contributing to a more tender, fluffy, and appealingly browned end product.