[Answered] Why was cream of tartar added to the egg foam? ...

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Author Question: Why was cream of tartar added to the egg foam? ... (Read 87 times)

armygirl

Hero Member
Posts: 556

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

Sr. Member
Posts: 337

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

Member
Posts: 556

Reply 2 on: Aug 19, 2018

Excellent

abro1885

Member
Posts: 337

Reply 3 on: Yesterday

Wow, this really help

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