Author Question: What is the purpose of the acid source, cream of tarter or lemon juice, in a foam ... (Read 42 times)

asan beg · **on:** Aug 19, 2018

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?

cpetit11 · **Reply #1 on:** Aug 19, 2018

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.