Is it possible to substitute anything in this cake recipe for the cream of tartar?

Ok...I have this recipe. It calls for:





2 eggs,


2 t. cream of tartar,


2 c. sugar,


2 t. vanilla,


1 c. + 5. T. cake flour,


1/2 t. salt,


3 T. cocoa.





I'm supposed to put the egg whites and the cream of tartar in large bowl and beat until foamy. But here comes the problem. First of all, I don't have any cream of tartar. The recipe doesn't call for either baking soda or baking powder. So I don't know what to use to subsitute for the cream of tartar. I have white vinegar, which I know sometimes can be used as a substitute, and I also have both baking soda and baking powder. But I don't know what would be the best idea. To use white vinegar instead which could make the cake turn out to be of a different consistency, or to try using baking soda or baking powder. Any suggestions?Is it possible to substitute anything in this cake recipe for the cream of tartar?
In all my years as a Baker I have never seen a recipe like this.But if you want to make this cake. And don't have the cream of tarter . here are my suggestions ( you will have to use both soda and baking powder) The baking powder to give the cake volume and the soda to neutralize the cocoa. 1cup +5 table spoons flour would require 1 1/4 tea spoon baking powder.


and 3 table spoons cocoa would require a


1/2 tea spoon soda. so you would need to add 11/4 teaspoon baking powder and 1/2 tea spoon soda to your flour.( use measuring spoons and not regural tea spoons) if by chance this is your best answer I would be interested in your coments. Like I said I have been a baker for many years with out seeing a recipe like this. hope this helped you jim bIs it possible to substitute anything in this cake recipe for the cream of tartar?
When it comes to baking, you're following a formula more than a recipe, so you have to be exact. You may not get the right results if you start substituting. Cream of tartar is in every grocery store and it is cheap. Sometimes it is in the baking section, sometimes it is in the spice section.





If you do substitute, use baking powder, especially if it is called double action. That means it makes bubbles in contact with acid right away and also throughout the duration of the baking process.





Baking soda has a bitterness to it, I think. It makes bubbles right away but isn't as good for prolonged heat. Basically it is good for waffles that cook in five minutes, but not cakes which take like 30 minutes





In addition to making bubbles, cream of tartar gives stiffness to egg whites. You aren't going to get that with either baking soda or powder.
cream of tartar can be subbed with pinch of salt OR a bit of lemon juice.

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