It can be used as a raising agent
can I use white wine vinegar in a chocolate cake insted of white vinegar
Vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
I've never seen a chocolate cake recipe that takes white vinegar, it seems really odd to me. Anyway, you can substitute for any other vinegar or maybe lemon juice.
Two uses of vinegar found on Internet sites: (1) "Preservatives such as acetic acid (vinegar) are not necessary but are often added by commercial bakeries to extend the shelf life of bread." (2) "If your water is very hard, you'll find that a tablespoon of cider vinegar or lemon juice added to the water will make a better bread." Adding 1TBL of vinegar to every 2.5 cups of flour makes the bread rise faster and gives the bread some of the characteristics of sourdough. It's much better to add a live culture apple cider vinegar such as Braggs rather than distilled (dead) vinegar especially if you're going to give the bread a slow rise (18-24 hours).
Vinegar will curdle cream or milk. If you need buttermilk for a cake recipe and have none, you can add a couple of teaspoons of white or cider vinegar per cup of milk, let it stand for about 15 minutes and it's ready to add to your batter.
Vinegar
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white cake is popular at landon.
White cake mix cannot be substituted directly for angel food cake mix. The two products have different ingredients that produce different types of cakes. However, if it is only important to have a white cake, and an angel food cake is not specifically required, then you could bake a white cake with a white cake mix instead of trying to make an angel food cake.
Only if the recipe calls for it.
chocolate cake. you add some white vinegar mixed with baking soda. sorry i don't have the recipe to give you, but my aunt makes it all the time because my cousin is allergic to eggs - and it comes out identical to chocolate cake with eggs.
Kahlua cake