Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Kenosha Sponge Cake
Ingredients
Directions
Make the batter
Beat the yolks of the eggs and sugar together until a creamy mixture forms.
Add the boiling water, flour, baking powder, and pinch of salt to the mixture.
Fold in the whites of the eggs, which have been beaten to a stiff froth.
Bake
Bake the batter slowly, starting at a low temperature.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| 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.
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Whites beaten to a stiff froth trap air for lift, while yolks add richness and structure.
- Sugar
- Beaten with the yolks, it sweetens the batter and helps create a creamy, tender crumb.
- Baking powder
- Releases gas in the batter, helping the sponge rise and become light.
The step that matters
Folding in the whites. Stiffly beaten whites hold the air that makes a sponge light. Stirring them in vigorously deflates the foam, so fold gently until just combined to keep the batter airy and the cake from rising poorly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.