Effect of Cream of Tartar Level and Egg White Temperature on Angel Food Cake Quality

Abstract

The effects of amount of cream of tartar, time of cream of tartar addition, and egg white temperature were evaluated with angel food cakes. Two replications of each of 12 treatments were used: factorial combinations of three levels of cream of tartar (representing 1/12, 1/8, or 1/4 tsp per egg white), two times of cream of tartar addition (before beating or at foamy stage), and two egg white temperatures (2° or 22°C). Increased cream of tartar decreased pH; increased specific gravity, cake slice area, and tenderness; and caused whiter interior crumb and darker exterior crust. Cakes made with 22°C (vs. 2°C) egg whites had increased exterior yellow color, decreased specific gravity after flour addition, and decreased preference. Cold egg whites did not decrease cake quality, eliminating the need to warm eggs with attending bacterial risk and decreasing preproduction time.

Ingredient Functionality During Foam‐Type Cake Making: A Review

“…Foam‐type cake recipes mainly contain flour, sugar, and eggs. However, as shown in Table , many recipe variants exist (Çelik et al., ; Jarpa‐Parra et al., ; Oldham, McComber, & Cox, ; Pycarelle et al., ; Shepherd & Yoell, ). A major distinction is made between angel food and sponge cakes .…”

“…It brings the batter pH closer to the isoelectric point of the egg white proteins. Due to the reduced electrostatic repulsions near the isoelectric point, the proteins can then pack closer together at the interface, resulting in more stable foams (Oldham et al., ).…”