I have all the ingredients to start making an Angel Food Cake, but I don't have Cream of Tarter!?

Is it really a big deal?I have all the ingredients to start making an Angel Food Cake, but I don't have Cream of Tarter!?
If you are beating egg whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.I have all the ingredients to start making an Angel Food Cake, but I don't have Cream of Tarter!?
Yes it keeps the cake from falling apart.....it in the spice section of the supermarket
yes it makes it firm it is only $2 at the store I use it when I make playdough.
I think that if it was not needed they would put optional
Cream of Tartar and Bicarbonate of Soda are the ingredients for baking powder in the UK. You need both to make the cake rise, or a proprietory brand of Baking Powder. Just using Bicarb of Soda on its own will make cake taste disgusting and I don't think it will rise either.
The cake won't be right without it.
It's supposed to make a difference, but I can't buy it here, and I've never had a problem. If you are concerned, ';they'; say that you can beat egg whites in a copper bowl (only need to buy that once!) instead of using cream of tartar.
3 tsp. of lemon juice OR 3 tsp. of vinegar = 1 tsp. of cream of tartar...good luck!