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Author Question: Why was cream of tartar added to the egg foam? ... (Read 175 times)

armygirl

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on: Aug 19, 2018
Why was cream of tartar added to the egg foam?

Question 2

In the preparation of angel food cake, why was part of the sugar incorporated into the egg foam?


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Juro

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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 stabilize the foam.


armygirl

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Reply 2 on: Aug 19, 2018
Excellent

nathang24

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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