10 'crooked' layers cake
On Sat, 04 Feb 2012 07:37:03 -0500, Jim Elbrecht >
wrote: > Ovalette was a new one on me-- It helps the eggs rise and keeps them > stable. 'industrial cake emulsifier' - some folks have substituted > condensed milk. I don't consider myself a baker, but I don't see what condensed milk is going to add besides sweetness and maybe some bulk... I doubt it "helps" eggs to rise. Isn't Cream of Tartar the egg stabilizer of the Western world? > http://www.thelittleteochew.com/2009...onge-cake.html > Any other thoughts from the cake-bakers? I've seen the word ovalette in print but that's about it. Googling, I see Yelpers say it is supposed to be stocked in some stores around here. Maybe you can Yelp for it in your area if you're interested in trying a recipe where it's called for as an ingredient. I wouldn't try substituting anything until I ate something where it was an ingredient so I'd know what I was looking for in my finished product. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
All times are GMT +1. The time now is 10:50 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter