Topic: Ovalette - substitution?


jcheng    -- 04-30-2003 @ 9:28 AM
  Hi Chef Clarence or Diana,

I live in Southern California (near Los Angeles area) and have had trouble finding ovalette.

Is there a substitution for ovalette as I am eager to try out the pandan sponge cake recipe in the International section.

Thank you.


Irene    -- 10-11-2003 @ 11:47 PM
  You can substitute Ovalette with Quick 75. Ovalette is yellowish in colour whereas Quick 75 is whitish.  
Both are stabiliser and are used in baking sponge cakes because it enables the eggs to rise rapidly and stiffly.




Irene


diana    -- 10-12-2003 @ 9:29 AM
  Hi Irene,

Can Quick 75 be purchased in the United States? I've never  heard of it or seen it here. I was fortunate enough to get some ovalette from a friend in Malaysia.

Thanks, Diana
Diana's Desserts


Irene    -- 10-14-2003 @ 8:16 AM
  Hi Diana,
  I am sorry to say that I don't know if you can find Quick 75 in the US but you definately cannot find it in Malaysia now. A few years ago we used Quick 75 for our sponge cake  but now we use ovalette instead. I was told that Quick 75 was an imported product whereas ovalette is locally (Malaysia)made.

  Irene


diana    -- 10-14-2003 @ 12:40 PM
  Hi Irene,

Thank you for the information on Quick 75 and Ovalette.
I wonder if Ovalette can be purchased here in the US.

Sincerely, Diana
Diana's Dessert


lonetree1353    -- 10-30-2003 @ 8:55 PM
  I wrote to the company that makes Ovalette katsan@katsan.com.tr and they don't have a distributor in Canada. I am not sure about the US but will now see if I can find Quick 75

Maureen


markfernandez    -- 12-21-2003 @ 4:10 PM
  Please enlighten me about the use of ovalette versus glycerine in cakes. What are the individual purposes of ovalette & glycerine? Is glycerine a substitute for ovalette?


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