ovalette or cake stabilizer

Ovalette can be used in any baked products that require egg whites for it's lift. Ovalette helps the "structure" of the whites to set fast on the lift/rise and adds lightness to the finished product. Any brand stabilizer will do the same thing

Having said that, I found that condensed milk is a great substitute. Taken from http://www.thelittleteochew.com/2009/09/what-is-ovalette.html


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