this is the best description of what a cake emulsifier is... and most cake mixtures habe it as one of the ingredients, even if it's not listed as the "emulsifier".... it's usually the butter/oil/water you might add to the cake that acts as the emulsifier...
http://food.ivillage.com/course/desserts/0,,hbqc,00.html
Nick.
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Asian sponge cakes' recipes call for "ovallete" as emulsifier as it helps the cake to stablize without collapsing. 1 teaspoon does the trick.
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