白醋是醋的一种，无色透明液体，呈酸性，能中和蛋白的碱性，有利于蛋白的打发和稳定，可代替塔塔粉用于戚风蛋糕的制作。蛋白是偏碱性的，在pH 4.6~4.8时能形成膨松稳定的泡沫；戚风蛋糕的制作工艺就是以蛋白的这一特性为基础的。通过用白醋代替塔塔粉，研究白醋的用量对糖蛋白的pH、密度、外观、结构变化的影响以及蛋糕的重量、体积、比容、芯部结构、口感、外观的改变，得出白醋的最佳用量为6.0%。

White vinegar is a water-soluble transparent acid. It can neutralize the basicity of egg white, to stabilize egg white and get more volume when whipping. So it can be used as a substitute of Tartar powder in the production of Chiffon cake. Egg white can form steady bubbles under pH 4.6~4.8, which was applied to prepare Chiffon cake. In this paper, the effects of vinegar amount on physicochemical properties and sensory quality of the as-prepared Chiffon cake were studied The best amount of white vinegar was determined as 6.0%.