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Dessert

Rolled Jelly Cake

A rolled cake made from beaten eggs, sugar, flour, baking powder, vanilla, baked thin, then rolled with jelly.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rolled Jelly Cake

Ingredients

Directions

Make the batter

  1. Beat the two eggs well.

  2. Add 2 teaspoonfuls Royal Baking Powder.

  3. Add 1 teaspoonful vanilla flavoring.

  4. Add 2 cups sugar.

  5. Add 4 cups well sifted flour.

Bake and roll

  1. Slightly grease your longest biscuit pans.

  2. Pour the batter in very thin.

  3. When done, turn out onto a fresh damp towel.

  4. Spread with your favorite jelly and roll quickly.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By New Orleans Federation of Clubs. 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provide structure and moisture, binding the batter so the thin sheet holds together.
Flour
Forms the structure that sets the batter into a sheet that can be rolled.
Sugar
Adds sweetness and helps the cake brown lightly and stay tender.
Baking powder
Releases gas that lifts the batter so the sheet bakes light rather than dense.

The step that matters

Roll quickly after turning out on the damp towel. Freshly baked sponge is soft and flexible only while warm. Rolling it promptly with the damp towel keeps it pliable; once it cools, the crumb stiffens and cracks.

“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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