Baking a cake is a delicate art, a precise science, and a delightful dance of flavors and textures. From the simplest vanilla sponge to the most elaborate multi-tiered masterpiece, every ingredient plays a crucial role. One ingredient that often pops up in baking discussions, particularly among experienced bakers, is cream of tartar. But can you add cream of tartar to cake, and more importantly, should you? Let’s dive deep into the world of cream of tartar and its potential role in your cake baking adventures.
Understanding Cream of Tartar: More Than Just a Powder
Cream of tartar, chemically known as potassium bitartrate, is a byproduct of winemaking. It’s a white, powdery, acidic substance that settles at the bottom of wine barrels during fermentation. Don’t let its origin deter you; it’s a perfectly safe and useful ingredient in the kitchen, especially in baking.
Cream of tartar isn’t a leavening agent on its own like baking powder or baking soda. It requires another ingredient, typically baking soda, to create a leavening action. It acts more as a stabilizer and a texturizer.
The Science Behind the Tart: How Cream of Tartar Works
The magic of cream of tartar lies in its acidic properties. This acidity allows it to interact with other ingredients in specific ways, influencing the final outcome of your baked goods.
One of its most common uses is in stabilizing egg whites. When you whip egg whites for meringues or angel food cakes, adding a pinch of cream of tartar helps them hold their structure and volume, preventing them from collapsing. It essentially strengthens the protein bonds in the egg whites, creating a more stable foam. This translates to a lighter, airier texture in the finished product.
Cream of Tartar in Cake Baking: When and Why?
So, back to the original question: can you add cream of tartar to cake? The answer is yes, but the real question is when should you? The benefits and appropriateness of adding cream of tartar depend heavily on the type of cake you’re making and the desired outcome.
Cream of tartar is most commonly used in cakes that rely heavily on whipped egg whites for their structure, such as angel food cake, chiffon cake, and sponge cake. In these cakes, it plays a vital role in stabilizing the egg whites, contributing to their light and airy texture.
In other types of cakes, such as butter cakes or chocolate cakes, the addition of cream of tartar is less common and generally not necessary. These cakes rely more on chemical leaveners like baking powder and baking soda for their rise, and the added acidity of cream of tartar might interfere with the balance of ingredients, potentially affecting the flavor and texture.
Benefits of Using Cream of Tartar in Certain Cakes
There are several potential benefits to using cream of tartar in specific cake recipes:
- Stabilizing Egg Whites: As mentioned before, this is the primary reason for using cream of tartar in cakes like angel food cake. It helps create a strong, stable foam that holds its volume during baking, resulting in a light and airy cake.
- Increasing Volume: By stabilizing the egg whites, cream of tartar contributes to a greater overall volume in the cake.
- Creating a Finer Crumb: Some bakers believe that cream of tartar can help create a finer, more delicate crumb in certain cakes.
- Preventing Sugar Crystallization: In recipes with a high sugar content, cream of tartar can help prevent the sugar from crystallizing, resulting in a smoother texture.
Potential Drawbacks of Using Cream of Tartar in Cake
While cream of tartar can offer several benefits, it’s important to be aware of potential drawbacks:
- Tart Taste: Using too much cream of tartar can impart a slightly tart taste to the cake. It’s important to use it sparingly and according to the recipe’s instructions.
- Dryness: In some cases, adding too much cream of tartar can lead to a drier cake.
- Ingredient Imbalance: In cakes that rely on chemical leaveners, adding cream of tartar can throw off the balance of ingredients, potentially affecting the cake’s rise, texture, and flavor.
Which Cakes Benefit Most from Cream of Tartar?
Let’s take a closer look at the types of cakes that typically benefit most from the addition of cream of tartar:
- Angel Food Cake: This is the quintessential cream of tartar cake. The recipe relies almost entirely on whipped egg whites for its structure, and cream of tartar is essential for stabilizing those whites and achieving the characteristic light, airy texture.
- Chiffon Cake: Similar to angel food cake, chiffon cake also relies heavily on whipped egg whites. Cream of tartar helps to stabilize the whites and prevent the cake from collapsing during baking.
- Sponge Cake: While not as critical as in angel food cake, cream of tartar can still be beneficial in sponge cakes, particularly those that call for whipped egg whites.
- Meringue-Based Cakes: Any cake that incorporates meringue as a component, such as some types of layered cakes, will benefit from the stabilizing effect of cream of tartar in the meringue.
How Much Cream of Tartar to Use in Cake
The amount of cream of tartar to use in cake is crucial. Too little, and you won’t get the desired stabilizing effect. Too much, and you risk altering the flavor and texture of the cake.
As a general guideline, a typical amount of cream of tartar to use is about 1/8 teaspoon per egg white. However, it’s always best to follow the specific instructions in your recipe.
Keep in mind that the exact amount may vary depending on the recipe, the size of the eggs, and other factors. Always start with the recommended amount and adjust if necessary based on your experience and the specific outcome you’re trying to achieve.
Alternatives to Cream of Tartar in Cake Baking
What if you don’t have cream of tartar on hand, or you’re looking for a substitute? Fortunately, there are a few alternatives you can use, although they may not provide exactly the same results.
- Lemon Juice: Lemon juice is an acidic ingredient that can be used as a substitute for cream of tartar, particularly for stabilizing egg whites. Use about twice as much lemon juice as cream of tartar called for in the recipe.
- White Vinegar: White vinegar is another acidic option, but it has a stronger flavor than lemon juice, so use it sparingly. Again, use about twice as much vinegar as cream of tartar.
- Baking Powder (Carefully): This is the trickiest. Baking powder already contains an acid (cream of tartar is actually an ingredient in some baking powders), so if your recipe doesn’t use baking powder, adding both could throw things out of balance. This works best in situations where you’re using it for its slight thickening and egg white stabilizing capabilities, not as a leavening agent.
- Omit It (Sometimes): In some recipes, particularly those that don’t rely heavily on whipped egg whites, you can simply omit the cream of tartar without significantly affecting the outcome. However, this is generally not recommended for angel food cake or similar recipes.
Keep in mind that these alternatives may not provide exactly the same results as cream of tartar, so it’s always best to use the ingredient called for in the recipe if possible.
Tips for Baking with Cream of Tartar
Here are a few final tips to keep in mind when baking with cream of tartar:
- Store it properly: Store cream of tartar in an airtight container in a cool, dry place.
- Check the expiration date: Like all ingredients, cream of tartar can lose its potency over time, so check the expiration date before using it.
- Measure accurately: Use accurate measuring tools to ensure you’re using the correct amount of cream of tartar.
- Follow the recipe: Always follow the recipe’s instructions carefully, and don’t be afraid to experiment and adjust the amount of cream of tartar based on your own experience and preferences.
The Final Verdict: Should You Add Cream of Tartar to Cake?
The answer, as with many baking questions, is “it depends.” Cream of tartar is a valuable ingredient for certain types of cakes, particularly those that rely heavily on whipped egg whites for their structure. In these cakes, it plays a crucial role in stabilizing the egg whites, increasing volume, and creating a light, airy texture.
However, in other types of cakes, the addition of cream of tartar is less common and generally not necessary. In fact, it can even be detrimental if used incorrectly, potentially affecting the flavor, texture, and rise of the cake.
Ultimately, the decision of whether or not to add cream of tartar to your cake depends on the specific recipe you’re using, the desired outcome, and your own personal preferences. By understanding the role of cream of tartar in baking and following the tips outlined in this article, you can make an informed decision and create delicious, perfectly textured cakes every time. Remember to always follow the recipe closely and experiment to find what works best for you. Happy baking!
What is cream of tartar, and what does it do in baking?
Cream of tartar, chemically known as potassium bitartrate, is a byproduct of winemaking. It’s a dry, acidic powder used in baking to stabilize egg whites, increase their volume, and make them more heat resistant. It also helps prevent sugar from crystallizing, leading to smoother frosting and candies.
Beyond its primary function with egg whites, cream of tartar can act as a leavening agent when combined with baking soda. This creates baking powder, which helps cakes and other baked goods rise. It can also contribute a slightly tangy flavor and a finer crumb structure in certain recipes.
Why would I add cream of tartar to cake batter?
Adding cream of tartar to cake batter isn’t always necessary, but it can offer several benefits depending on the recipe and desired outcome. It’s particularly useful when working with recipes that call for whipped egg whites to create a light and airy texture. By stabilizing the egg whites, it helps prevent them from deflating during baking, resulting in a taller, more evenly textured cake.
Another reason to add cream of tartar is to adjust the acidity of the batter. This can be important when using baking soda as the primary leavening agent, as it needs an acidic component to react and produce carbon dioxide, which helps the cake rise. Additionally, in recipes with a high sugar content, cream of tartar can help prevent crystallization, leading to a smoother, more appealing final product.
Can I add too much cream of tartar to a cake? What happens if I do?
Yes, adding too much cream of tartar to a cake recipe can negatively impact the flavor and texture. An excessive amount of cream of tartar will result in a cake with a metallic or sour taste that is unpleasant. It can also make the cake crumbly and dry due to the increased acidity affecting the gluten development.
Furthermore, too much cream of tartar can interfere with the leavening process, leading to a cake that doesn’t rise properly and has a dense, heavy texture. Always adhere to the amount specified in the recipe, as even a small excess can significantly alter the outcome. It’s better to err on the side of caution or omit it entirely if unsure.
What kind of cakes benefit most from cream of tartar?
Cakes that rely heavily on whipped egg whites for their structure and lightness benefit the most from the addition of cream of tartar. Examples include angel food cake, meringue-based cakes, and chiffon cakes. In these types of recipes, cream of tartar plays a crucial role in stabilizing the egg whites, allowing them to achieve maximum volume and maintain their structure during baking.
Besides meringue and chiffon style cakes, some sponge cakes and certain butter cakes can also benefit. If a recipe specifically includes whipped egg whites separately from the wet ingredients, adding a small amount of cream of tartar to the egg whites during whipping is a good practice to improve the cake’s texture and rise.
Is there a substitute for cream of tartar in cake recipes?
Yes, there are several substitutes for cream of tartar in cake recipes, although the best alternative depends on the specific purpose. If the cream of tartar is used to stabilize egg whites, a similar amount of lemon juice or white vinegar can be used. These acidic ingredients work in a similar way to help create a stable meringue.
If the cream of tartar is used as part of a baking powder substitute (when combined with baking soda), you can use commercially prepared baking powder instead. Ensure the baking powder is fresh for optimal results. However, if the recipe requires cream of tartar for its specific tangy flavor profile, there is no direct flavor substitute, and it might be best to simply omit it if unavailable.
How much cream of tartar should I add to cake batter?
The amount of cream of tartar to add to cake batter is usually quite small, typically ranging from 1/8 teaspoon to 1/4 teaspoon per cup of egg whites or per cake recipe. The exact amount depends on the specific recipe and its purpose for including the cream of tartar. It’s important to follow the recipe’s instructions carefully.
Adding too much can negatively impact the cake’s flavor and texture, so precision is key. If a recipe doesn’t specify the amount, it’s best to start with a smaller amount and adjust in future attempts if needed. Consider the purpose: for egg white stabilization, a small amount is usually sufficient. For leavening purposes (in conjunction with baking soda), adjust based on the baking soda quantity.
Does cream of tartar affect the shelf life or storage of a cake?
Cream of tartar doesn’t significantly affect the shelf life or storage of a cake. Its primary role is in the initial batter preparation and baking process, influencing the texture and rise of the cake. Once the cake is baked, the cream of tartar has already performed its function, and its impact on the cake’s longevity is minimal.
However, a well-baked cake, regardless of whether cream of tartar was used, should be stored properly to maintain its freshness. This usually involves wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature or in the refrigerator, depending on the type of cake and its ingredients. Follow standard cake storage recommendations for optimal results.