Angel food cake without cream of tartar?
#293819 - 12/15/06 12:14 PM
|
|
|
|
Ulrika
Reged: 08/20/06
Posts: 581
Loc: Uppsala, Sweden
|
|
|
We don't have cream of tartar in Sweden. Can I replace it with something else or can I make angel food cake without it completely?
/Ulrika, IBS-D
Print
Remind Me
Notify Moderator
|
|
|
Cream of tartar is used to help stabilize the egg whites, so I don't think there is a great substitution. You could try 2 tsp of vinegar or lemon juice for each tsp of cream of tartar to stabilize the egg whites, but they may slightly alter the taste of the dish. Or, if your recipe calls for both cream of tartar and baking soda, omit both and replace with baking powder instead. Use 1 tsp baking powder for every 1/4 tsp baking soda plus 1/2 tsp cream of tartar.
Print
Remind Me
Notify Moderator
|
Re: Thanks
#293828 - 12/15/06 01:11 PM
|
|
|
|
|
Ulrika
Reged: 08/20/06
Posts: 581
Loc: Uppsala, Sweden
|
|
|
I'll try lemon. That should be ok since lemon tasting cakes are yummy but I really don't think the lemon taste will come through that much anyway.
/Ulrika, IBS-D
Print
Remind Me
Notify Moderator
|
|
|
Just wanted to let you know, using lemon juice worked really well. I have never ever made an angel food cake before but this one turned out really nice if I can say so myself.  And you couldn't taste the lemon at all.
/Ulrika, IBS-D
Print
Remind Me
Notify Moderator
|
Posts
