Ovalette 150g Gel Emulsifier Sponge Cake Stabilizer Halal Exp 28th Feb 2026

Ovalette (a popular brand of cake emulsifier or stabilizer) helps trap air and fat, creating an ultra-soft, light, and fluffy texture in sponges, butter cakes, and steamed cakes. Classic Vanilla/Plain Sponge Cake (All-in Method) Ovalette makes the "all-in" sponge method foolproof because it allows you to beat all the primary ingredients together at once without the eggs deflating. Ingredients: 5 large eggs 160g caster sugar 1 tbsp Ovalette 125g plain flour (or sponge flour) 1 tsp baking powder 40ml thick coconut milk or full-cream milk 75ml melted butter or corn oil 1 tsp vanilla essence Method: 1. Preheat your oven to 180°C and line a baking tin. 2. Beat the sugar and Ovalette together in a mixer bowl until slightly crumbly. 3. Add the eggs and vanilla essence, then whisk on high speed until the mixture becomes thick, pale, and doubles in volume. 4. Sift in the flour and baking powder, mixing gently on low speed. 5. Pour in the milk and fold in the melted butter/oil with a spatula until smooth. 6. Pour into your pan and bake for 20 to 25 minutes (or until a skewer inserted comes out clean) Soft Butter Cake Adding a touch of Ovalette to a butter cake keeps the crumb tender and moist for days instead of turning dense. Ingredients: 250g butter (softened) 190g caster sugar 1 tbsp Ovalette 5 large eggs 250g wheat/plain flour (sifted) 1 tsp baking powder 1 tsp vanilla essence 90ml milk Method:1. Cream the butter, caster sugar, and Ovalette together until white and fluffy. 2. Beat in the eggs one at a time, followed by the vanilla essence. 3. Alternately fold in the sifted flour (with baking powder) and the milk. 4. Pour into a greased 8x8-inch baking tray and bake at 170°C for 45 to 50 minutes. Moist Marble Cake Ingredients: 250g butter (melted), 250g caster sugar, 250g flour, 8 eggs, 1 tbsp Ovalette, 1 tsp vanilla essence, 1 tbsp chocolate emulco, 2 tbsp cocoa powder. Method: Beat the flour, sugar, eggs, and Ovalette together, then beat in the vanilla and melted butter. Divide the batter in half, mix the cocoa powder and chocolate emulco into one portion, and alternate spoons of plain and chocolate batter in your tin before swirling and baking at 170°C for 40 minutes.