Hi everyone. I would like to make this recipe tonight, but i have no cream of tartar. Can anyone tell me if I can just up the baking powder to adjust this recipe, or is there something else I should do as well or instead of.
WBH White cake
White Butter Cake
In the bowl of an electic mixer, beat at high speed until light and fluffy
6 ounces(1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt
On a piece of wax paper. sift together:
3 1/2 cups cake flour
1 1/2 tsp baking powder
3/4 tsp cream of tarter
Add the dry ingredients to the butter mixture alternately with:
1 1/4 cups milk
3/4 tsp pure vanilla
In a seperate bowl beat until foamy:
3/4 cup egg whites (6-8 large egg whites)
Continue beating at high speed while gradually adding:
1/2 cup sugar
When stiff peaks form, fold the whites into the cake batter witha rubber spatula. Bleand just until the whites are evenly distributed.
Oven 350F 9 cups of batter
I would just increase the baking powder. I looked it up to make sure, and one teaspoon of baking powder is equal to 5/8 tsp cream of tartar and 1/4 tsp baking soda, according to the What's Cooking America website
Handy baking substitutions chart:
Substitute an equal amount of lemon juice or clear vinegar for cream of tartar.
The lemon juice or vinegar won't make the cake taste funny. I read you could do that or up the baking powder, but I was afraid the acidic might make the cake taste funny.