Cream of Tartar in Panettone: Recipe for a Soft and Aromatic Cake

Cream of tartar can be used in panettone to improve its texture and promote leavening. Here is an easy way to use it in the preparation of panettone:

Panettone with Cream of Tartar

Ingredients:

• 500g cake flour
• 200g soft butter
• 200g sugar
• 4 eggs
• Grated zest of one orange and one lemon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon of cream of tartar
• 150g of chopped candied fruit
• 100g raisins soaked in rum or orange juice
• Candied orange zest (optional)
• Slivered almonds for decoration (optional)

Instructions:

1. In a large bowl, mix soft butter with sugar until creamy. Add eggs one at a time, mixing well after each addition. Add the vanilla and grated zest.

2. Sift the flour with the salt and cream of tartar. Gradually add this mixture to the egg and butter mixture. Mix well until the mixture is smooth.

3. Add the candied fruit, drained raisins, and candied orange zest (if using). Mix gently to evenly distribute the ingredients.

4. Transfer the dough to a previously buttered and floured loaf pan or lined with baking paper. Let rise in a warm place, covered with a tea towel, until the dough doubles in volume, about 2 to 3 hours.

5. Preheat the oven to 180°C (350°F). If desired, dust the surface of the panettone with slivered almonds.

6. Bake the panettone for about 45-55 minutes, or until the surface is golden brown and a stick inserted in the center comes out clean.

7. Once baked, let the panettone cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Using cream of tartar in this recipe helps achieve a fluffier and lighter panettone, ensuring good leavening during baking.