Hello, today I was picking up ingredients at a local supplier and ended up chatting with a chef there about baking cakes and problems that I encounter sometimes. (Am more of a traditional home baker and have always shopped at supermarkets) He asked me if I add an emulsifier to my sponge recipes. I never knew this happened on my level of baking and am aware that some of the ingredients in the recipes act as an 'emulsifier' anyways. I equate 'emulsifiers' with commercial/prepared goods baking, etc. So I ended up buying the emulsifier to give it a shot - He says it'll help my cakes with regards to texture, consistency is rising, etc. Any thoughts on this? Does anyone add an emulsifier to their scratch recipe?
I'm sorry, I just noticed you are Kuwait. That means that you can't get the same products we do here in the US, including flour. We have cake flour and you don't correct? In that case I would definitely give the emulsifier a try. With the kind of flour you can get it just may be what you need. Good luck.
Adding emulsifiers is an asian-sponge making thing also. This is a Singaporean recipe:
Vanilla sponge:
2 eggs
45 g cake flour
10 g butter, melted
45 g sugar
vanilla essence
1/2 tsp. emulsifier
Grease bottom only of 8" round cake tin. Line bottom with greaseproof paper and grease paper.
Whisk egg and sugar until thick (white and creamy) and double in bulk. Mixture should be of the same consistency as whipped cream. Add in emulsifier and 1 tsp. of vanilla essence. Pour in sieved flour and fold in by hand. Gently fold in cold melted butter. Bake for 25-30 mins at 180oC.
Do a search: sponge recipes emulsifiers OR Ovalette ..
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