Hi there! I took some baking courses in S'pore and used ovalette in baking sponge cakes. The emulsifier/cake stabiliser (of which Ovalette is one brand) is supposed to help prevent the sponge from "falling".

Vanilla sponge:
2 eggs
15 g cornflour and 30 g flour (or 45 g top flour)
10 g butter, melted
45 g sugar
vanilla essence
1/2 tsp. emulsifier (ovalette)

1. Grease bottom only of 8" round cake tin. Line bottom with greaseproof paper and grease paper.
2. Whisk egg and sugar until thick (white and creamy) and double in bulk. Mixture should be of the same consistency as whipped cream.
It should not fall too quickly from the whisk.
3. Add in emulsifier and 1 tsp. of vanilla essence.
4. Pour in sieved flour and fold in using hand.
5. Gently fold in cold melted butter.
6. Bake for 25-30 mins at 180o.As for dough softener -- I think that is used in breads. You add in a little (1/4 tsp) when baking bread.

Hope this is of help to you!