Cream of tartar in angel food cake helps achieve which characteristic related to color?

The presence of cream of tartar in angel food cake plays a crucial role in achieving the cake's characteristic white color. Cream of tartar, which is an acid, stabilizes the egg whites during the whipping process, allowing them to reach a greater volume while retaining their airy structure. This stabilization helps prevent the egg whites from becoming too overbeaten and turning yellow, which can occur if they lose their proper structure or if other ingredients cause unwanted reactions. Consequently, the use of cream of tartar contributes to a light, fluffy texture that is clear and white, reflecting the desired appearance of traditional angel food cake. The emphasis on maintaining a pure white color is fundamental to the visual appeal of this type of cake, as it sets it apart from other variations that may include additional ingredients resulting in darker hues.