Cream of tartar recipes
Cream of tartar is a by-product of winemaking. It is derived from refined tartaric acid, which forms on the inside of wine barrels, or from the whitish crystals (known as ‘white diamonds’) that precipitate out of some wines. It is used in baking - it gives a creamy texture to frostings - and desserts such as meringues, where it's incorporated into the beaten egg whites to stabilise them and increase their volume. Cream of tartar (potassium hydrogen tartrate) is also a component of baking powder (which comprises baking soda and cream of tartar).
This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds.
Equipment and preparation: You will need a 25cm/10in angel food cake pan.
