Question, does anyone ever use cream of tartar when beating egg whites separately to fold into cake batter. I saw someone do this on a video and I'd never heard of it. They explained it protects the whites from deflating while baking. Is anyone familiar with this? I've used it making meringue, but not for cake batter. I have a few recipes that call for beating whites separately but I never add anything to them. Advice please!
2
replies
SandraSmiley
Posted 18 May 2020 , 3:29am
post #2 of 3
Nope! I am like you, used Cream of Tartar when beating egg whites for meringue, but never for a cake.
Quote by @%username% on %date%
%body%