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Dessert

Dressing for Sponge Cake Roll

A lemon butter dressing for sponge cake roll, made with lemon pulp, butter, eggs, and cold water.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and tea work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 610 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Dressing for Sponge Cake Roll

Ingredients

Directions

Make the lemon filling

  1. Take the pulp of three lemons and the rind of one, either grated or chopped very fine.

  2. Add two tablespoonfuls of butter, six eggs beaten separately, sugar to the taste, and three fourths of a teacupful of cold water.

  3. Put on the fire and stir constantly until thick. Do not let it boil.

Cool and serve

  1. Let it get cold, and use in place of jelly.

Nutrition, whole recipe (rough)

192Calories
7 gProtein
17 gFat
4 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. 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.

  1. Lemon + teatop 8% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Butter + teatop 21% of all pairs
    Smell alikemoderate
    Cooked together703 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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
Thicken the filling as they cook and give it a rich, set body.
Butter
Adds richness and a smooth, silky mouthfeel to the filling.
Lemons
Provide bright acidity and aroma that balance the sweetness.

The step that matters

Stir constantly and do not let it boil. Egg proteins thicken the mixture gently, but if it boils or overheats, they scramble and curdle, leaving a grainy texture instead of a smooth filling.

Swap the lemon

How well each one fits the dish's main ingredients (butter, egg, tea):

  1. Lemonthe original
  2. Vanillafits about as well
  3. Peachfits about as well
  4. Figfits less well

Fit is the average pairing score against butter, egg, tea. Candidates are from the same food group and used in at least 100 recipes.

“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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