I've been looking at Chinese sponge paper cupcake recipes, and most of them have cake emulsifiers in them, does anyone know a really good substitue? Should I use the whipped egg white method in replace of it, and will it come out much different than using the cake emulsifier?

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3 Comments

susan G. February 8, 2011
I recently put a recipe in an answer which might be something like what you're doing -- look on this page for Steamed Egg Cake, taken from The Joyce Chen Cookbook:

http://www.food52.com/foodpickle/3171-i-need-a-chinese-sweet-or#pickle-answers
 
betteirene February 8, 2011
Try this:

http://thelittleteochew.blogspot.com/2009/09/what-is-ovalette.html

http://thelittleteochew.blogspot.com/2009/10/no-ovalette-moist-sponge-cake.html
 
hardlikearmour February 8, 2011
What about the King Arthur Flour Cake Enhancer? http://www.kingarthurflour.com/shop/items/cake-enhancer-10-oz
 
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