Comments on
Coffee Pandan Layer Cake
TS @mterry_kitchen
Looks fantastic. I live in New Zealand, What's Ovalette and could be substitute with baking powder or with what? Thanks
Pinkblanket's Kitchen @pinkblanketskitchen
Hi Teresa, ovalette is a stabiliser/emulsifier. Egg yolk is a natural emulsifier. This Usually uses for sponge cakes. Ovalette gives cakes fine soft texture. You still can make without ovalette with maybe slight change to the texture but not the taste. If you still want to try using, You can substitute with Quick 75 or other kind of stabilizer, spongecake stabiliser or emulsifier. By the way, i got mine from Asian Grocery store. Hope this helps.
TS @mterry_kitchen
Thamk you Pinkblanket for the precious info; for a long time I'd been searching everywhere here in my city about the emulsifier in Asian Grocery Supermarkets but they have no clue. Sadly I neither know any kind stabilizer in New Zealand, here they sell only Edmonds Baking Powder, Cream of Tartar powder and Bicarbonat Natrium powder. Whats the chemical formula?Because there's an Indonesian recipe called kue Mangkok mekar(could tinted with many colours), a steamed tiny cake that need ovelette/stabilizer to make the cake to rise properly, so I never be able to make that cake.Besides I don't know anyone here to ask for. By the way, change the subject, could you tell me on how to substitute air kapur sirih one ingredient needed for indonesian baking/cooking? Thank you again for kind help.
Pinkblanket's Kitchen @pinkblanketskitchen
I do, honestly, sometimes omit ovalette in some of my recipes. It does affect the texture but the taste is still there. As for air kapur (limestone water/paste) here in perth i got it from indian shop as they often have this. Air kapur can be omitted in cooking. It gives firm bouncy texture to most of our Asian kuih. Hope it helps 😊
