Ovalett (emulsifier…really a sponge cake question) Posted: 04
July 2010 08:16 PM   [ Ignore ] Sr. Member Total Posts:  105
Joined  2009-09-09  Hi Guys,  I’m slowly trying out all the
cakes in both Rose’s book but I have yet to try her sponge cake
in TCB because it needs a sponge cake pan and I don’t have one.
My friend got a sponge cake recipe that works as a layer cake
but it uses Ovalett. It was taught by a bakery chef from Chinese
bakery and it taste exactly like the cakes we buy from the
stores. I looked up what is Ovalett and apparently it’s an
emulsifier. But it’s basically chemicals :( (Monoglyceride,
Polyglycerol, Polysorbate, Sorbitol, Propylene Glycol,
Tartrazine and Water)  I was wondering if anyone knows a natural
emulsifier that can replace ovalett? I love Chinese bakery style
cakes…they’re not as soft as chiffon cakes from TCB but they’re
light and airy. They’re sturdier then chiffon cake. We can layer
these cakes with pastry and custard and fruits and the cake will
not crush.  What’s really in