The Hidden "Cake Secret"

Many people assume that the effect of "cream of tartar" in chiffon cakes is insignificant, so they are casual about both the brand selection and dosage. In reality, for egg-based cakes, the choice and amount of cream of tartar have a noticeable impact on the cake's quality and volume.

Part A: Egg whites 125 g, granulated sugar 63 g, Cochool Tartar Powder 2 g, salt 1.25 g

Part B: Water 45 g, soybean oil 37 g, cake flour 50 g, corn starch 20 g, egg yolks 50 g

Results after baking and cooling

Lower the amount of Tartar Powder

Part A: Egg whites 125 g, granulated sugar 63 g, Cochool Tartar Powder 1.5 g, salt 1.25 g

Part B: Water 45 g, soybean oil 37 g, cake flour 50 g, corn starch 20 g, egg yolks 50 g

Results after baking and cooling

As a professional baking ingredients brand, Cochool has specialized in the industry for over 20 years, focusing on baking emulsification technology. With profound expertise, it’s an expert in solving baking quality and structure issues—delivering excellent textures for pastry shops, pioneering comprehensive industrial baking solutions, and serving global deliciousness with its worldwide capabilities.