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Dessert

Rolled Jelly Cake

A baked cake rolled with jelly after baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rolled Jelly Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake the batter

  1. In a bowl, beat the eggs with the sugar until well combined.

  2. Add the flour, water, and baking powder, and mix until smooth.

  3. Pour the batter into a greased baking sheet and spread evenly.

  4. Bake for about 15 minutes or until golden.

Fill and roll

  1. Remove from the oven, spread jelly quickly over the cake, and roll it up while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whisked with sugar to trap air, giving the sponge its light structure.
Flour
Forms the main structure of the cake as its proteins set during baking.
Sugar
Sweetens the cake and helps the beaten eggs hold their foam.
Baking powder
Releases gas during baking so the cake rises and stays tender.
Jelly
Adds sweetness and fruit flavour to the filling inside the rolled cake.

The step that matters

Roll the cake while hot. A freshly baked sponge is flexible when warm. If it cools, it becomes brittle and is likely to crack when rolled around the jelly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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