Yes, cream of tartar can help some cakes rise, particularly those that rely heavily on whipped egg whites for their leavening.
Here's a breakdown of how cream of tartar contributes to cake rising:
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Stabilizes Egg Whites: Cream of tartar's primary function in baking is to stabilize egg whites when they are whipped. By adding a small amount, it helps the egg whites achieve a greater volume and prevents them from collapsing. This is crucial for cakes like angel food cake, meringue-based cakes, and some chiffon cakes, where the airy structure of the egg whites provides the main lift.
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Increases Acidity: Cream of tartar is a mild acid. This increased acidity denatures the egg white proteins. This means they form stronger, more stable bonds, leading to a firmer foam. This stability prevents the air incorporated during whipping from escaping during baking, resulting in a lighter, taller cake.
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Prevents Sugar Crystallization: While less relevant to rising specifically, cream of tartar can also prevent sugar from crystallizing in icings and frostings, which contributes to a smoother texture and overall better eating experience in the final product.
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Not a Leavening Agent Itself: It's important to note that cream of tartar is not a leavening agent like baking powder or baking soda. It doesn't create gas that causes the cake to rise. Instead, it enhances the effectiveness of the air bubbles already present in whipped egg whites.
In summary, cream of tartar indirectly helps cakes rise by stabilizing whipped egg whites, allowing them to hold more air and creating a lighter, more voluminous final product.
