An angel food cake is made without cream of tartar. What is the result?

The result of making an angel food cake without cream of tartar is that the final product will likely have a yellowish tint. Cream of tartar is an acidic ingredient that stabilizes the egg whites during the whipping process, which helps to maintain a bright white color in the cake. Its absence can lead to a less stable meringue, which may result in a cake that has a more yellow appearance due to the egg yolks, which are often incorporated in the process.

In terms of texture and volume, cream of tartar contributes to the overall structure and height of the cake by helping to stabilize the whipped egg whites, allowing them to reach their full volume before baking. Therefore, without it, the cake may not rise as high and might not have the same light, airy texture. The absence of cream of tartar also does not contribute to tenderness, which is more dependent on the fat content and mixing method. Consequently, the correct result of making an angel food cake without cream of tartar is one that appears more yellow than white.