Ovalette Sponge Cake Stabilizer 200g

$11.95

Emulsifier Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture.

High Ratio Cake(Madeira) USING Ovalett

Ingredient 

Egg 0.625

Water (variable) 0.625

Cake flour 1.000

Sugar 1.080

Baking Powder 0.030

Cake Margarine or Butter 0.500

Ovalett 0.060

Salt 0.015

Total Weight 3.935

Method: 1. Place all ingredients in mixing bowl in above order. 2. Whisk on low speed for 1 minute. 3. Scrape down. 4. Whisk on 2nd speed for 2 minutes. 5. Deposit batter into forms.

 

Sponge Using Ovalett 

Ingredient  Egg 0.800

Water (variable) 0.720

Ovalett 0.080

Sugar 1.040

HR flour(available here) 1.000

Baking Powder 0.080

Milk powder 0.040

Salt 0.010

Total Weight 3.770 Method: 1. Sieve BAKING POWDER and milk powder with the flour. 2. Place water, eggs & OVALETT in mixing bowl followed by dry ingredients. 3. Commence whisking on low speed for 1 minute. 4. Scrape down. 5. Whisk on top speed for 5−6 minutes. 6. Whisk on medium speed for 2−3 minutes. 7. Oven temp. for rounds 190°C. 8. Oven temp. for rolls 215°C. 9. Oven temp. for sheets 175−225°C depending on thickness.

 

SKU 4124
Shipping Weight 0.2000kg

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