What is the purpose of the acid source, cream of tarter or lemon ...

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What is the purpose of the acid source, cream of tarter or lemon juice, in a foam cake?

Question 2

In a foam cake, why are the dry ingredients folded in rather than beaten in?

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Answer to Question 1

To stabilize films of protein around the gas cells in the batter until heat is able to denature or set the batter. This improves the grain of the crumb. In addition, acid whitens the cake batter.

Answer to Question 2

To fully blend ingredients without gluten formation. Foam cakes do not contain fat, which is a tenderizer, so it is critical to minimize gluten formation. Since air via the egg white foam is the primary source of leavening, beating the foam in would negatively impact the leavening.

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