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Adding cream of tartar makes prevents the sugar from crystallizing and makes the cookies especially soft, which is a key characteristic of tea cakes. You can build on this basic recipe in many ways.
This is a simple recipe of tea cakes with butter, eggs, and flour. It uses baking soda and cream of tartar as a leaving agent. Adding cream of tartar makes prevents the sugar from crystallizing and makes the cookies especially soft, which is a key characteristic of tea cakes. You can build on this basic recipe in many ways.
Topping It Off. Cream of tartar is a stiffening agent for making icings and meringues. The same acidic powder that leavens during baking prevents the crystallization and hardening of the sugar when making icing for the cake. However, bakers also use cream of tartar to make hardened cake icing or the really hard royal icing.
Rise and Shine. The chemical reaction of the cream of tartar and baking soda in liquid creates tiny carbon dioxide bubbles. The bubbles cause the cake to rise during baking and makes your cake tender and moist. Too much cream of tartar, as with any leavening agent, creates big carbon dioxide bubbles and results in the opposite effect,…
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