If there is no Tata powder, you can also use some acidic raw materials such as lemon juice or orange juice or white vinegar instead. But the amount used should be considered, because the acidity of these juices varies.

Tatar powder is an acidic white powder. The main purpose of cake making is to help the protein to disperse and neutralize the alkalinity of the protein, because the protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of the protein will be, and the food made with a large amount of protein will have an alkaline taste and a yellow color. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter.

Generally speaking, a teaspoon of Tata powder can be replaced by a tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about 10 grams. When using white vinegar, you don't have to worry about the smell of vinegar, and the alkaline neutralization of protein and the feeling after baking are not very good.

Tartar powder is essential in cake making, such as coffee cake rolls. Tartar powder is determined according to the amount of eggs, because the purpose of Tartar powder is to reduce the PH value of egg white, which is generally 0.6% ~1.5% of the whole egg. Tartar powder itself is not beneficial to human body, so we should pay attention to the quantity limit when making cakes.