Why do most red velvet cake recipes call for reacted vinegar and baking soda?

I'm sure there's some sort of scientific explaination...I was just wondering what that might be :)Why do most red velvet cake recipes call for reacted vinegar and baking soda?
Indeed! Science at work





Vinegar (acetic acid) + baking soda (sodium bicarbonate)= CO2 (carbon dioxide gas) %26amp; like the respondent before me said, this gas is what leavens the cake or causes it to rise. Baking soda ALWAYS interacts w/ acids, usually fruit acids, in a recipe. Baking powder interacts more w/ the moisture %26amp; heat created by the baking process. Baking powder actually has some sodium bicarbonate in it, as well as at least 3 other ingredients. NO, not all cakes contain baking soda. Most of them contain baking powder, %26amp; NO, the two r NEVER interchangeable. I've made red velvet cake before. This is standard procedure, so do not deviate from it, especially since it is ur first time. Red Velvet Cake is traditionally VERY moist %26amp; delicious, so u should be quite alright. Do not worry. Breathe %26amp; trust. Just use the pan size they tell u to in ur recipe, line it w/ a circle of waxed paper traced from the edge of the cake pan, %26amp; cut to fit in it, %26amp; make sure ur oven runs true to temperature. Last of all: DO NOT open the door during the baking process as THIS is what causes cakes to fall. If u do need to check on it, do that within the LAST 5 minutes of the minimum baking time listed. Also, be sure all ur ingredients r fresh, especially the baking soda %26amp; flour as the cake may/will fail if the leavening agents r old.Why do most red velvet cake recipes call for reacted vinegar and baking soda?
You can go to %26lt;-http://www.chinese-healthy-recipes.com


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.
in not a very scientific way...it makes it puff up more and look great!