Powdered cream of tartar, chemically known as potassium tartrate, is one of the essential raw materials for making chiffon cake. Chiffon cake is the use of egg whites to rise, egg whites alkaline, PH value is generally 7.6, and egg whites in the acidic environment, that is, the PH value of 4.6 to 4.8 in order to form a fluffy and stable foam, rise can be added to a large number of other ingredients. Chiffon cake is exactly the egg whites and egg yolks are mixed separately, the egg whites are whisked and whipped, then cream of tartar is added to create an acidic environment, and then mixed into the yolk portion of the batter down. Otherwise, the egg whites would be whipped, but if the yolks were added to the batter, it would sink and not take shape. This property of cream of tartar can be utilized to achieve the best whipping effect. The amount of cream of tartar to be added is 0.6% to 1.5% of the whole egg, and it is added together with the sugar in the egg white part. Functions of cream of tartar: 1. Neutralize the alkalinity of egg white; 2. Help egg white whipping, so that the foam is stable and long-lasting; 3. Increase the toughness of the product, so that the product is softer. If you don't have cream of tartar, you can replace it with a tablespoon of lemon juice or white vinegar.