Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Roll Jelly Cake
Ingredients
Directions
Make the batter
Beat the yolks of five eggs until light.
Beat in gradually one cup of sugar and alternately half a cup of heavy cream and two cups of flour.
Sift with the flour one teaspoonful of baking powder and one-half teaspoon of salt.
Add the grated rind of half a lemon.
Fold in the stiffly beaten whites of the eggs.
Spread the batter very thin on shallow pans.
Bake and roll
Bake about forty-five minutes in a moderate oven.
Spread with jelly while warm.
Roll up.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and egg 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
- Whites beaten stiff trap air, giving the thin sponge its light, airy structure.
- Flour
- Provides the main structure that holds the thin sponge together so it can be rolled.
- Sugar
- Sweetens the batter and helps give the cake a tender crumb and golden browning.
- Baking powder
- Releases gas during baking to lift the batter and keep it light.
- Heavy cream
- Adds fat and moisture, making the crumb tender and soft.
The step that matters
Fold in the stiffly beaten whites. Folding gently keeps the air beaten into the egg whites. Deflating the foam makes the thin batter dense, so the sponge may crack or fail to rise when rolled.
“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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