Tartar (cream of): locut. In a purified state, tartar gives cream of tartar which is used as a leavening agent (or baking powder). Cream of tartar is a white powder that is often used to stabilize beaten egg whites in angel food cakes, sponge cakes, sponge cakes, meringues and soufflés, and also to prevent crystallization of sugar in confectionery .
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