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sponge cake stablizer

post #1 of 5
7/31/09 at 12:05pm
Thread Starter 
hi,

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.

I try to search where can I buy the ovalette or emulisfier but I can't find any online store take care them. So, I want to ask if someone using those product in your sponge cake or see it some where over U.S that sale to consumer?

thank! :crazy:
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post #2 of 5
7/31/09 at 1:16pm
mebbe . . .

OVALETTE BRANDS LLC is in the Confectionery industry in NEW ROCHELLE, NY. This company currently has approximately 1 to 5 employees and annual sales of Under $500,000.

271 NORTH AVE
NEW ROCHELLE, NY 10801
Phone: (914) 637-9100
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post #3 of 5
7/31/09 at 2:06pm
If you cant find it ,try adding some sodium bicarbonate.. Should come out similar.:chef:
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post #4 of 5
7/31/09 at 2:47pm
Thread Starter 
did you mean adding the same amount of baking soda to substitute.
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post #5 of 5
8/1/09 at 5:56am
Don't know how much batch your making. You could start out with 1/4 to a 1/2 t per cake. I would have to experiment with it but 1/4 sounds good.:chef:
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