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. It is used to aid the beating process of egg yolks or egg whites to ensure its stiffness holds. It helps the eggs to rise rapidly and stiffly and also to remain stable therefore ensuring that eggs do not lose their voluminous texture. Ovalett ensures quick whipping properties and provides a remarkably stable batter that may be left unbaked for some hours. Ovalett produces a perfect sponge that is not too fragile, while providing excellent flavour and fresh keeping qualities.UFM SP Cream (Cake Emulsifier) Commonly used in Sponge Cake or other cakes aerated by eggs, which used about 3-5% based on weight of flour or according to recipe and blend directly with sugar, eggs and water.
- Reduces amount of eegs used in cake recipes
- Shortens the mixing time of batter
- Increasses the volume of cake
- Enables batter to stand for 3 hours before baking
- Easy to use
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