Topic started by cream of tartar (@ 212.72.15.115) on Wed Aug 18 03:31:01 EDT 2004.
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I need to bake a flourless cake. The recipe calls for the use of cream of tartar. Is it possible to substitute this powder in this recipe?
I understand that cream of tartar is a white crystalline powder (chemically it is potassium hydrogen tartarate, KC4H506) the acidic potassium salt of tartaric acid. It helps add volume to egg white and brings a creamier consistency to candy and frosting. So, is there something else that can help add volume to my cake??
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