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Dessert

Cream Sponob Oakb

A light cake made with beaten eggs, sugar, flour, corn starch, baking powder, lemon extract, and water.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Tea and lemon 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 ↓

Cream Sponob Oakb

Ingredients

Directions

Make the batter

  1. Beat the yolks of four eggs until stiff.

  2. Gradually add one cup of sugar, beating well.

  3. Add three tablespoonfuls of cold water and one teaspoonful of lemon extract.

  4. Mix one scant cup of flour with one and a half tablespoonfuls of corn starch (measured level) and one teaspoonful of baking powder.

  5. Add the flour mixture to the first mixture.

Finish and bake

  1. Add the well-beaten whites of four eggs.

  2. Bake in a shallow cake pan.

Nutrition, whole recipe (rough)

594Calories
20 gProtein
7 gFat
112 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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 Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. Tea + lemontop 8% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

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

  2. Corn + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together89 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Eggs
Whipped yolks and whites add structure and air that give the sponge its lift.
Sugar
Sweetens the cake and helps keep the crumb tender.
Flour
Forms the main structure that holds the cake's shape once baked.
Corn starch
Softens the flour's gluten, giving a finer, more tender crumb.
Baking powder
Releases gas in the batter, helping the cake rise in the oven.

The step that matters

Adding the well-beaten egg whites. Beaten whites trap air that lifts the batter. Overmixing or stirring them in roughly deflates the foam, which leaves the cake dense and flat.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against sugar, corn, egg, tea, flour. 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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