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Monday, April 13, 2009

Ovalette (aka Sponge Cake Emulsifier or SP) 蛋糕乳化剂

Bought from Phoon Huat - 250g around SGD2.50
Ovalette is a stabiliser used in baking sponge cakes. It helps the eggs to rise rapidly and stiffly.
As it is acidic it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother.
(Source: Diana's Desserts Forum)
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2 comments:

  1. AnonymousApril 20, 2009 at 1:37 AM

    Thank for posting this pic. I´ve heard about ovalette but not found this nearby. Next trip to HK I will buy this.
    By the way, may I ask you, if you´ve seen this takoyaki pan in Hongkong?

    ReplyDelete
  2. Angel @ Cook.Bake.LoveApril 20, 2009 at 10:26 PM

    Hi Anonymous,

    You are welcome.

    I am not based in Hongkong, so I am afraid that I can't answer your question about the takoyaki pan.

    Cheers

    ReplyDelete

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