After making the peach sponge cake back in December, I ordered this mysterious Malaysian emulsifier called “Ovalette,” to see if it really was the magic ingredient. It came in the mail in these tiny plastic containers that closely resembled play-doh tubs, and the substance itself was not a far cry away either.
I didn’t have a recipe to follow closely, so I eyeballed about 10 grams of this sticky yellow substance and put it in the yolk mixture. I think it has some oils in it, but I’m not about to whip out my junior chemist set and figure out the exact component ratios.
I won’t re-paste the recipe, but you can find it in my recipes tab (above). I know not all of them have been linked/set up yet, but it’s a work in progress. 🙂
Instead of peaches, I used fresh strawberries, and of course, extra whipping cream! The airiness of the whip cream is supposed to complement that of the sponge cake (if the consistency is correct). However, I think I over-baked it this time because I used a 9″ silicon round instead of a 10″ springform pan. There were pockets of evenly distributed “holes” lending to what would be a more tender cake, had the baking time been reduced slightly. Oh well, you win some, you lose some.
Dollops of fluffy cream!
All in all, I’m still going to keep experimenting, but here you go!