Cake emulsifier?

thanks, guys

Soylent Green?

LMAO

barkingtoad, but I wanna know…where can I buy a cup of coffee :P~

ffs – ring ya mother

this sets a new level of the “where can I buy a cup of coffee” enquiry

You’re looking for Ovalette or Quick 75. Your best chance will be an Asian grocer with a good selection of Malaysian products – try Hub in Gungahlin or Tuggeranong. Otherwise, if you’re trying to make something like pandan cake, follow i-filed’s advice – cream the butter and sugar, then add wet ingredients, then dry ingredients. Not sure if this will work for steamed cakes, though, and the resulting cake may be a bit more dense than if you used emulsifier.

You won’t need emulsifier if you put the ingredients together properly in the right order: beat the butter and sugar till creamy, then beat the egg in slowly. If it starts to curdle a bit, add a small amount of flour, and alternate flour with milk from then on. Don’t add any acidic liquid such as lemon juice- use zest for lemon flavour. Coffee can curdle cake mix too.

Soylent Green?

i just use it for myself. i often find recipe with emulsifier in it. thanks rosebud.

I think an emulsifier in a cake or baked good is a chemical usually used in an industrial process, not domestic. Are you using an industrial recipe? You may need to contact an industrial supplier if that is the case. Otherwise, why not try a more standard cake recipe that uses flour and eggs, milk and sugar?