19 June 2011



Ovalett (or Ovalette) is a Emulsifier & Stabiliser used in baking sponge cakes or steam cakes. It is orange in colour and has a gel-creamy texture.

As it is acidic it also helps the beaten eggs to rise rapidly and stiffly. It remain stable and not lose the airy and voluminous texture. The sponge cake is softer and smoother.

You can substitute with baking powder too but it won't give the same texture if the eggs mixture is beaten too much or too little. Baking powder can only give u minimal cake rise.

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