Substituting Cream Of Tartar

Baking By cabecakes Updated 28 Jan 2010 , 1:51am by cabecakes

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cabecakes Posted 28 Jan 2010 , 1:04am
post #1 of 4

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

3 replies
Texas_Rose Cake Central Cake Decorator Profile
Texas_Rose Posted 28 Jan 2010 , 1:10am
post #2 of 4

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 icon_biggrin.gif

JanH Cake Central Cake Decorator Profile
JanH Posted 28 Jan 2010 , 1:28am
post #3 of 4

Handy baking substitutions chart:

Substitute an equal amount of lemon juice or clear vinegar for cream of tartar. icon_smile.gif


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cabecakes Posted 28 Jan 2010 , 1:51am
post #4 of 4

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.

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